Potted prawns with anchovy butter recipe

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serves: 4
Cost: not
Cooking: 15 min
(plus setting time)

Nutrition per portion

Calories 304 kCal 15%
Fat 27g 39%
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  • Perk up afternoon tea with this dill and paprika prawn spread – great on Melba toast.


    • 50g can anchovies, drained125g (4oz) butter
    • 200g (7oz) cooked prawns, chopped (defrosted if frozen)
    • 1-2tbsp chopped fresh dill
    • Pinch of paprika
    • Salt and freshly ground black pepper
    • Sprigs of dill and lemon slices, to serve
    • Melba toast, to serve
    • 4 small dishes


    • Reserve 4 anchovies and finely chop the rest.

    • Gently melt the butter in a pan and stir in the prawns, chopped anchovies, dill and paprika. Season to taste then divide the mixture between 4 small dishes and spoon over any remaining butter.

    • Cut the reserved anchovies into thin strips and lay them over the top of the prawns. Chill the dishes until the butter sets.

    • Allow the prawns to come to room temperature and garnish with sprigs of dill and lemon slices before serving with Melba toast.

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