Makes 1 toast
- 6 ounces spot prawns, cooked as noted
- 1 tbsp grain mustard
- 1 tbsp evoo
- 2 tbsp chopped fresh dill fronds
- 1 tsp finely snipped chives
- Freshly ground black pepper
- Flaky salt, for sprinkling
- A 7-inch baguette or sandwich roll, split lengthwise, reserving one half for another use
To prepare the spot prawns, first bring 1 inch of water and 1 teaspoon of kosher salt to a simmer. Add the called-for spot prawns, press to submerge them, and cook in barely simmering water for 30 seconds or until the flesh of the prawns turns just opaque. Shock the spot prawns in an ice bath until they are cool to the touch, then strain, peel, and add to the recipe, or store unpeeled in the refrigerator for up to 2 days.
Toast the bread until golden, then set it on a plate.
Toss the spot prawns together with the remaining ingredients. Taste and adjust seasoning as needed, then pile the mixture onto the toast and slice in half. Sprinkle with flaky salt and a few grinds of pepper.
Dive in.