Butterflied Chilli Langoustine Bagel

Name: Butterflied Chilli Langoustine Bagel
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: juice and zest of 1 lime; 4 bagels, halved and toasted; guacamole; glug of vegetable or rapeseed oil; 20 langoustines, cooked and peeled; 4 tbsp crème frâiche; salt and pepper; 3 slices white bread; 2 garlic cloves, roughly chopped; ½ red chilli, roughly chopped; 4 handfuls of baby salad leaves; 2 spring onions, finely sliced; small handful of parsley, finely chopped; 1 tsp smoked paprika

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

We like to do this on a hot, summery day as bagels and salad just feel like a summer lunch. If you don’t like or don’t have bagels, just use a burger roll.

Ingredients

20 langoustines, cooked and peeled
4 tbsp crème frâiche
juice and zest of

Europe
United Kingdom
Lunch
Pescatarian
Summer
Scotland

Method

Butterfly your langoustines by cutting from top to bottom of each one, making sure you don’t cut all the way through. Then make your breadcrumbs: pop your bread, garlic, red chilli, smoked paprika and parsley in a food processor and whizz to crumbs. Place in a bowl and season, then mix in your langoustines - they are normally a bit wet so the crumbs will stick without needing any eggs.