Prawn tartare canapé: a delicate, quick bite for the perfect welcome

The story behind the dish

For Nino, the key is having everything ready so you can be present when guests arrive. This canapé works exactly like that. The infused oil is made in advance, the butter cream too, and in the last moment all you need to do is assemble. The prawn, raw and finely chopped, is seasoned with a gentle dressing that respects its flavour. A simple gesture that shows love is always in the details.

Prawn tartare canapé with butter cream and roe

Ingredients (6 units)

• 180 g peeled raw prawn tails

• Rye bread or thin sandwich bread

• Mullet roe or salmon roe

• 1 spring fresh dill

• Lime zest

• For the oil: 

  • 250 ml sunflower or light olive oil,

  • 1 garlic clove

  • 3cm piece fresh ginger

  • A pinch of cayenne or dried chilli

• For the butter cream: 

  • 200 g butter

  • 250 ml liquid cream

  • salt and black pepper

Step by step

Make the infused oil:Infuse garlic, ginger, and cayenne in oil for 20 minutes. Cool and set aside.

Prepare the butter cream:Whip the butter and add cream slowly until light and airy. Set aside.

Toast the bread:Toast thin slices in the oven until crisp.

Make the tartare:Chop the prawn and dress with the infused oil.

Assemble the canapé:On the toasted bread, place the tartare, a line of butter cream, roe, lime zest and dill.