Method

Cut the 2 foccacia in 12 foccacia canapé base, trim the height and toast from both sides. Peel and cut the prawns lengthwise than sauté in olive oil with chopped garlic and parsley, remove from heat and trim the. Blend the prawn trimmings with the dill and cheese and using a piping bag pipe on each foccacia. Cut the Salmon fillet in 30g cubes, place on an oven tray drizzle with honey, season and grill until browned. Place the salmon beside the cream cheese on the canape with the prawn on top and sprinkled with seeds.

Serves 12


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