- 18 small brioche rolls
- 6-8 small Moreton bay bug tails
- 12 whole cooked prawns, peeled
- 200 gr hot smoked salmon
- 100ml coconut cream
- 4 kaffir lime leaves
- 100ml whole egg mayonaisse
- Finely chopped chives
- Frilly butter lettuce washed and chilled
Slice bug tails into 3-4 chunks. Bring coconut cream and kaffir lime leaves to the boil. Reduce heat and gently poach bug meat for 3-4 minutes until just cooked. Remove from poaching liquid and set aside to cool, then refrigerate to chill. Slice peeled prawns into 2-3 chunks, and place in a bowl. Flake salmon into another bowl. Slice in half and gently remove some of the insides of each brioche roll to create more room for filling. Toast for a few minutes in a hot oven, if desired. In separate bowls, dress bug meat, prawns and salmon with egg mayo and chives. Arrange frilly lettuce on brioche bases. Gently pile on fillings, to create approximately 6 of each flavour. Top with the other brioche half and serve immediately.
