Serves 16 or more
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4 slices of white bread, crusts removed
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110g (4oz) raw peeled prawns
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110g (4oz) raw salmon fillet
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1 egg white
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150ml (5 fl oz) double cream
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Salt, freshly ground black pepper and nutmeg
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Sliver of garlic
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2 tablespoons of sesame seeds
Place the prawns, salmon, garlic and seasonings into a food processor and process until a puree.
Add the egg white and run the machine again until it is incorporated. Add the cream and process just long enough for the mixture to thicken. Allow the mixture to rest and chill a little.
Preheat the oven to 220C (425F, gas mark 7). Spread the mixture thickly and evenly over the slices of bread. Sprinkle generously with sesame seeds.
Oil a baking sheet liberally and put the slices of bread on it. Bake for 10-15 minutes until the tops are golden. Check the underside of the bread to ensure it has toasted and is also golden brown.
Cut into triangles and serve either as a canape or as a starter with salad.
For sheer indulgence bind a few cooked prawns with cocktail sauce and place a small quantity onto each one.