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Prawn, trout & sesame toasts with cucumber salad

Method

  • Plunge the cucumbers in lightly salted, boiling water for 5 secs. Then drain well, place in a large bowl and sprinkle with seasonings, the lemon juice, sugar and a pinch of dill. Gently toss and set aside to cool.
  • When ready, add ½ tbsp harissa, 2 tbsp oil and the vinegar with the remaining dill, the coriander and salad leaves.
  • Mound the salad on individual plates and set aside.
  • To make the dressing, put another 2 tbsp oil in the bowl with the remaining harissa and combine well.
  • In the meantime, pound the trout with the prawns, shallots and a pinch of salt using a mortar and pestle (or in a food processor).
  • Spread the prawn mixture on the bread and sprinkle with sesame seeds. Then shallow fry in hot oil for about 2 mins, bread side down. Turn over and cook for about another 2 mins until golden brown. Drain on kitchen paper towels.
  • To serve, place the toast on the salad, garnish with a little wasabi and drizzle with the dressing.
  • Marc Brown - Sebel Lodge Yarra Valley in Victoria

Ingredients

  • 2 large continental (telegraph) cucumbers, very finely sliced 
  • sea salt & freshly ground pepper
  • juice of 1 lemon
  • 2 tbsp caster sugar
  • ½ tbsp chopped dill
  • 1 tbsp harissa
  • olive oil
  • 2 tbsp white wine vinegar
  • ½ bunch coriander, torn
  • a good handful of salad leaves
  • 1 fillet smoked trout, sliced & then chopped
  • 6 large green prawns, de-veined, peeled & chopped
  • 4 shallots, finely sliced
  • sea salt flakes
  • 4 slices country-style bread, halved
  • 25 gm sesame seeds
  • 55 gm fresh wasabi root, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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