Name: Potted prawns with anchovy butter recipe
Cook time: 15 min
Yield: Serves: 4
Ingredients: 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

By Jessica Dady

published 9 September 2007

Perk up afternoon tea with this dill and paprika prawn spread - great on Melba toast.

Ingredients

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

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Method

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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Jessica Dady is Food Editor at Goodto.com and has over 10 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to kitchen appliances, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends some of her time creating celebration cakes for friends and family including her two lucky children.