Serves 6

For The Pickled Red Onion

• 2 tbsp sugar
• 2 tbsp apple cider vinegar
• 2 tbsp hot water
• 1 red onion, sliced into rings
• sea salt and black pepper

For The Herb Mayo

• ¾ cup mayonnaise
• 5g chopped basil
• 2 tsp sugar
• juice of ½ a lemon
• 20 cooked prawns, tails intact
• 200g smoked salmon or smoked trout ribbons
• 24 flapjacks or toasted bread rounds
• fresh herbs to garnish

1 For The Pickled Onion Place the sugar, vinegar and water in a bowl, stir until the sugar has dissolved. Toss in onions; allow to stand for 30 minutes.
2 For The Basil Mayo Stir together all the ingredients and season well.
3 To Assemble Spread a little basil mayo on a flapjack, top with the smoked salmon and prawns and garnish with pickled onions and herbs.

Text and image: Fairlady