Potted Prawn Pate
225g/8oz peeled cooked prawns (shrimp)
125g/4oz/8 tbsp butter, softened
grated zest of 1 small lemon
a pinch of cayenne pepper
salt and ground black pepper
sliced baguette or Melba toasts to serve
1 Finely chop the prawns and place them in a bowl with half the butter, the lemon zest, cayenne and seasoning. Mix everything together well.
2 Spoon the prawn mixture into four ramekin dishes. Melt the remaining butter and pour over the top.
3 Chill in the refrigerator for at least 1 hour. Serve the pâté with sliced baguette or Melba toasts.