1/2 cup crème fraîche
1/4 of a gherkin
1/2 a red onion
1 Tsp lemon juice
1 Tsp lemon zest
500g lobster meat
1 loaf brioche bread, sliced
Butter, for spreading
1 continental cucumber, finely sliced into rounds
1 bunch fresh chives, cut into 3cm lengths
100g salmon roe
Salt and black pepper, to taste
1. Combine crème fraîche, gherkin, red onion, chives, lemon juice and lemon zest into the chopper bowl of your Sunbeam Stickmaster. Process until finely chopped. Gently fold through the lobster meat. Season with salt and pepper.
2. Use a 4cm round cutter to cut out circles from the brioche bread.
3. Gently spread one side of the brioche with butter. Top with lobster mixture. Top with remaining piece of bread.
4. Top each sandwich with two slices of cucumber, a dollop of fish roe and a strand of chive.