Mayonnaise5 tablespoons, shop brought good quality
Wasabi paste1 tablespoon
Coriander1 small bunch, finely chopped (save some for garnish)
Chives1 small bunch, finely sliced into rings (save some for garnish)
Sea salt1 large pinch
Lime juice1 tablespoon
Cucumber½, sliced into half moon slices
Fresh ready to eat potted shrimp120g
Slice the baguette into 2cm thick slices. Dip the baguette pieces into some peanut or olive oil. Heat a griddle pan over high heat and then place the baguette pieces onto the griddle. When the baguette has been grilled for a minute in one side, then flip them over to cook on the other side. (Turn the heat to low if the bread starts to burn). When the baguette is nice and toasted take off the heat.
While the baguette is cooking, add the wasabi paste and mayonnaise in a bowl and mix well. Add a small handful of coriander and chives (save some of the herbs for sprinkling later). Season the wasabi herby mayonnaise with sea salt and ground white pepper. Then grate in the zest of 1 lime. For acidity add a tablespoon of the lime juice and mix well.