Potted prawns with hot smoked salmon

This is the perfect starter for a dinner party. Really, REALLY easy to make (i.e. assemble) and it always goes down well. What makes it even better is that it can be made ahead of time if kept in the fridge, just take it out about 20 – 30 minutes before serving so that the butter softens a bit. You could even make a large one that can be shared if you don’t fancy making individual portions.

Serves 4


  • 250g unsalted butter
  • 250g small cooked prawns
  • 180g hot smoked salmon
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground white pepper
  • 1 tablespoon lemon juice
  • Few dashes of Worcestershire sauce


  1. Gently melt the butter in a saucepan – do not stir, set aside to settle
  2. Pour the clear melted butter into a jug, make sure that you leave the whey behind
  3. Peel the skin off the salmon and flake it into a bowl
  4. Add the prawns and all the seasoning
  5. Gently mix together and divide the mixture into 4 ramekins – flatten gently to make it level
  6. Pour over the butter and tap the jars to release any air bubbles – make sure the seafood is covered
  7. Cover and chill in the fridge to set for at least 20 – 30 mins
  8. Serve with sliced bread, toasted or fresh (I prefer it toasted) and a wedge of lemon.

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