Potted prawns with anchovy butter recipe

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15 min
(plus setting time)

Nutrition per portion

Calories 304 kCal 15%
Fat 27g 39%

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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