Recipe from: 2/1/1996 12:00:00 AM
Ingredients 10
Servings 120


  • 12
    wholewheat hot dog rolls
  • 12
    white hot dog rolls
  • 250
  • 45
  • chevre (goat's milk cheese)
  • raspberries or blueberries
  • 100
    creamed cottage cheese
  • smoked oysters
  • red and yellow peppers
  • spring onions


Cut rolls into 1 cm thick slices. Spread with anchovy herb butter (see anchovy triangles recipe).
Peel the prawns, leaving the tails on. De-vein, wash, pat dry and fry in butter until opaque. Arrange on a quarter of the bread bases.
Cut slices of chevre and place on a quarter of the bread bases. Top each with a berry.
Pipe a dollop of cottage cheese on a quarter of the bases, top with a smoked oyster.
Slice peppers and arrange on remaining bases, sprinkle with chopped spring onions.
Arrange canapés in rows on trays.

Read more on: fish/seafood  |  shallow-fry

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