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Skagen-Prawn, Sour Cream and Parsley Pumpernickel Toasts

Serves 4

Skagen Prawn Sour Cream And Parsley Pumpernickel Toasts Recipe Shot



  1. Soak the cashews in water overnight.
  2. Drain and rinse the cashews in cold water.
  3. Dry the cashews, then add to a blender with lemon juice, yoghurt and vinegar.
  4. Blend for 1 minute until smooth.
  5. Chop parsley and fold through sour cashew cream.
  6. Refrigerate to thicken.
  7. Slice Shrimpz in half from head to tail.
  8. Spread sour cashew cream on pumpernickel bread.
  9. Top with salty fingers and Shrimpz.

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