This entree dish is full of flavour.


  • 1 20g can of cannellini beans, drained

  • 1 garlic clove, crushed

  • 1 lime, juiced

  • 1 tbsp Hillfarm Lemon Infused Canola Oil

  • 3-5 slices prosciutto

  • 2 slices sourdough, toasted

  • 1 fillet Huon Hot Smoked Salmon, Blackened Spice or Lemon & Cracked Pepper

  • 4 cherry tomatoes, halved

  • 4 bocconcini balls

  • 2 tsp Huon Reserve Selection, Hand-Milked Caviar

  • 1 bunch parsley, roughly chopped


  • 1.

    For white bean paste crush together cannelini beans, garlic, lime juice and lemon oil to make a paste. Pan fry half of the prosciutto, reserving some to serve fresh.

  • 2.

    On some sourdough toast spread on the white bean paste, top with hot smoked salmon, tomatoes, torn bocconcini, cooked prosciutto and fresh prosciutto and parsley. Finish with caviar.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1225kj
  • Fat Total 64g
  • Saturated Fat 32g
  • Protein 76g
  • Carbohydrate 86g
  • Sugar 10g
  • Sodium 3149mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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