Name: Potted prawns
Prep time: 60 min
Total time: 60 min
Yield: 1
Ingredients: 125g unsalted butter; 4 spring onions, chopped; 150g mayonnaise; 42.00 gm lemon juice; 40.00 ml horseradish cream; 20.00 ml chopped flat-leaf parsley; 1/4 tsp cayenne pepper; 500g small cooked prawns, peeled (to give 300g); Dill sprigs, to serve; Toasted baguette, to serve

Potted prawns

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Prep Time:
60 minutes

Cook Time:

Total Time:
60 minutes

Host a delightful Easter garden party with a self-serve menu of delicious bites.

Ingredients:

125g unsalted butter
4 spring onions, chopped
42.00 gm lemon juice
40.00 ml horseradish cream
20.00 ml chopped flat-leaf parsley
1/4 tsp cayenne pepper
500g small cooked prawns, peeled (to give 300g)
Dill sprigs, to serve
Toasted baguette, to serve

Instructions:

Melt butter in a pan over low heat, then allow it to cool. Blitz spring onion, mayonnaise, lemon juice, horseradish, parsley, cayenne, and half of the prawns in a food processor until roughly chopped. Transfer to a bowl, season, and gently mix in the remaining whole prawns (halve if too large). Spoon mixture into eight 1/2 cup (125ml) ramekins or a 1-litre dish, smoothing the top. Drizzle the cooled melted butter on top, being careful to leave any solids behind in the pan. Refrigerate for 30 minutes or until firm. Garnish with dill and serve with toast.

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