Avocado and prawn cocktail toasts
- Preparation and cooking time
- Total time
- Easy
- Makes 32
Ingredients
- 2 avocados, cut in half and stoned
- a small loaf (about 8 slices) rye bread, sliced and toasted
- 2 x 120g packs cooked crayfish tails, (or cooked atlantic prawns, if you can't find crayfish)
- 3 tbsp mayonnaise
- 2 tbsp yuzu juice
- 1-2 tbsp fresh dill, roughly chopped
Method
- STEP 1
Carefully scoop out the avocado halves with a spoon keeping them whole and put them flat-side down on a chopping board. Thinly slice the avocado lengthways and fan the slices across the rye bread toasts so that the bread is completely covered.
- STEP 2
Roughly chop the crayfish tails and mix with the mayonnaise, a pinch of salt and the yuzu juice. Spoon over the toasts, leaving some of the avocado exposed, and sprinkle over the fresh dill.
- STEP 3
Neatly slice each toast into quarters (bite-size) pieces.
