Prawn Dill and Watercress Finger Sandwiches

Makes 18 finger sandwiches
Siúcra and Catherine Fulvio’s recipe for Prawn Dill and Watercress Finger Sandwiches are perfect for a high tea or a special event this summer season. These tasty little sandwiches can also be enjoyed as a snack without the glam of an event!
Prawn Dill and Watercress Finger Sandwiches
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Ingredients

For the syrup topping
½ red Chilli, finely chopped 
1 lime, juice and zest
1 garlic clove, finely chopped 
1 tsp Siucra icing sugar
¼ tsp ground cumin 
250g raw prawns, deveined and shelled
 
For the cucumber pickle
50ml white wine vinegar
50ml hot water
60g Siucra caster sugar 
1 tsp salt 
1 tsp peppercorns
4 juniper berries, slightly crushed
1 medium cucumber, sliced
 
2 tbsp chopped dill
4 tbsp mayonnaise 
3 tbsp crème fraiche
 
Handful of watercress
6 slices pan style white bread, buttered
6 slices granary bread, buttered
 
Oil and 1 tbsp butter
Salt and freshly ground black pepper 
Dill and lemon zest, to garnish
 
Preheat the oven to 180C/fan 160C/gas 4. 
Line the base of a muffin tray with discs of parchment paper and brush the tin generously with melted butter.
 
To prepare the prawns
Heat a large frying pan with a little butter and oil, add the red Chilli, lime juice and zest, garlic as well as the icing sugar.  
Add the prawns and the ground cumin and sauté for about 2 to 3 minutes until the prawns are pink and cooked. Leave to cool.
 
To make the pickle
Combine the vinegar, Siúcra Caster Sugar, salt, peppercorns, juniper berries into a small saucepan and heat, stirring until the sugar has dissolved.  
Slice the cucumber place in a bowl, pour the pickle liquid over and leave for about 10 minutes, until the cucumber has softened, then drain well. Spoon syrup over the warm cakes.  
 
To make up the sandwiches
Roughly chop the prawns, add them to a bowl with the dill, mayonnaise, crème fraiche and season with salt and freshly ground black pepper. 
Place 6 slices of bread on a board, divide the prawn mix in half, spread half on the bread slices, add the pickled cucumber and watercress on each slice and then spread the other half of the prawn mix on top. 
Cover with the additional 6 bread slices. Cut off the edges and slice into 3 or 4 equal fingers depending on the size of the bread.
 
To serve
Arrange on a platter to serve. Garnish with lemon zest and dill.  
 
Recipe supplied by Catherine Fulvio