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1 cucumber, deseeded and cut into 1cm slices
½ tsp sea salt
2 tbsp white wine vinegar
1 tsp caster sugar
½ x 20g pack fresh dill, chopped
2 slices medium sliced white bread
1 tbsp olive oil
1 clove garlic, finely chopped
200g pack Waitrose Raw Jumbo King Prawns
2 gherkins, chopped
1 tbsp soured cream
1 tbsp chopped dill
275g jar Elsinore Herrings in Dill Marinade, drained
145g pack Waitrose Gravadlax, sliced
1. Mix the cucumber with the sea salt, vinegar, sugar and dill and leave to marinate for at least 1 hour. Drain off excess liquid.
2. Meanwhile, toast the bread on both sides. Remove the crusts, cut in half horizontally through the centre to get 2 very thin slices, and cut each into 4 triangles. Grill the untoasted sides for 1 minute until golden.
3. Heat the oil in a frying pan and fry the garlic and prawns for 2-3 minutes until pink. Add the gherkins, soured cream and dill, spoon onto the Melba toasts.
4. Serve the prawn toasts and cucumber on a platter with the herrings and gravadlax, with the sachet of dill and mustard sauce from the gravadlax drizzled over.
Typical values per serving:
1.1g fibre 24.1g protein
This recipe was first published in April 2014.