20 cooked prawns, peeled
2 large truss tomatoes
2 sprigs dill
1 heaped tsp. pickled baby capers, roughly chopped
70 g cream cheese
Extra virgin olive oil
1 long French baguette, cut into 10 circles
3 heaped tbsp. pickled seaweed
In a blender, blitz 10 prawns, cream cheese, dill and 1 tsp. oil until smooth.
Remove most of the soft part of the bread from each piece of baguette, leaving a small amount in the bottom of each piece as a base and leaving the thick crust in-tact. In a pan with a good splash of oil, fry the left-over soft bread. Remove and roughly chop.
Fill each baguette piece with the prawn mixture. Pop in the fridge for 10 mins.
In a pot of boiling water, drop the tomatoes in for 10 – 15 seconds, then set aside for 2 mins to cool. Once cooled, remove the skin, de-seed and finely chop the flesh.
In a bowl, combine the tomato flesh, capers, 1 tbsp. caviar and a small splash of oil. Remove the shrimp cakes from the fridge, cover with tomato caper mixture, a little pinch of seaweed, a fresh prawn, a sprinkling of breadcrumbs and an extra little dollop of caviar.