Prawn & Sour Cream Brioche Canapés
4 St Pierre brioche rolls sliced into rounds (approx. 20)
200g finely chopped cooked prawns
10 tablespoons sour cream
1 tablespoon lemon juice and the zest of a lemon
2 tablespoons of fresh chives, plus extra, snipped to decorate
How to make
Toast the brioche slices on both sides and leave to cool. Place
the chopped prawns into a bowl and combine with the sour cream, lemon and chives. Season with salt and pepper and spoon onto the brioche toasts.
Decorate with the extra snipped chives and sprinkle with freshly ground pepper.