Seafood Mini Pittas


Makes 6, prep time 10 minutes, cooking time 5 minutes

6 mini-pita breads
100g of smoked salmon pâté
A handful of rocket leaves
12 sun-dried tomatoes
12 deli-bought jumbo cooked prawns in oil
6 stuffed green olives
Lemon wedges to serve

Toast the pita bread in a hot griddle pan, on both sides. Place the pockets on a serving tray, add a layer of paté, top with rocket leaves. Next, add the sundried tomatoes and prawns. Add the olives, then drizzle with the remainder of the oil from the prawns and serve with lemon wedges.


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