Avocado and prawn croustade
If you are looking for something delicious and easy to make for mothering Sunday you will enjoy my avocado and prawn croustade. I made this as little starters during my last bistrot, and I thought to myself, this would be perfect on mother’s day.
An 8″ tin
A roll of shortcrust pastry
150 g of cooked prawns (king prawns preferably)
Parsley for the finishing touch
The zest and juice of one lime
Salt and pepper
3 spring onions
Pre-heat your oven to 170°c
Start by lining your tin with your pastry. Prick the bottom with a fork and then place your pastry in the freezer for 5 mns. After 5 mns, bake your pastry for a good 20 minutes, until golden brown. Let it cool on a rack.
Then, chop your spring onions finely, cut your avocado into quarters and slice them. Finely chop your parsley. In a bowl mix your avocado, prawns and spring onions, and add the zest and juice of the lemon, season with salt and pepper.
Once your pastry is completely cool, top it with the avocado mix and sprinkle with parsley for the finishing touch.
Tip: you can replace the prawns with cooked mussels or feta cheese.