- Step 1
Place prawns, trout and eschalots in a food processor, season with salt and pepper, and process to combine. Spread the mixture onto the bread and cut into fingers, discarding crusts. Coat the tops with sesame seeds.
- Step 2
Heat 5cm oil in a deep frypan over medium-high heat. When hot, fry bread for 1 minute each side until golden. Drain on paper towel. Serve as an appetiser, garnished with cress or sprouts.
* Mustard cress is available from selected greengrocers.