Potted Prawns with Baguette Toasts

Potted Prawns with Baguette Toasts
10 Mins
Prep time
Plus 3 hrs refrigeration Mins
Cooking time

What you need

  • 250g PHILADELPHIA Spreadable Cream Cheese
  • 150g cooked peeled prawns, chopped
  • 1 spring onion, finely chopped
  • 1 tablespoon dill, finely chopped
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon finely grated lemon rind
  • 1 teaspoon baby capers, finely chopped
  • Sprig of dill, extra, for garnish
  • 60g clarified butter or ghee, melted
  • baguette toasts, for serving

How to make it

  1. COMBINE PHILLY, prawns, spring onion, dill, lemon juice mustard, lemon rind and capers in a bowl and stir well.
  2. SPOON the mixture into small ramekins or serving dishes, press down to remove air pockets and smooth the surface. Top with extra sprig of dill and pour over the melted butter.
  3. REFRIGERATE for 3 hours or overnight.Serve with baguette toasts.