Starter Recipes > Dill and Prawn Pate

How to make dill and prawn pate:
A very nice, smooth spreading pate. Serve with hot toast or crudities as a starter or a snack.



Ingredients

2 cups peeled prawns
1 cup cream cheese
4 tablespoons 8% fat fromage frais
2 tablespoons lemon juice
black pepper
salt
3 tablespoons finely chopped dill and a few small fronds for decoration
cayenne pepper to taste
(see measure conversions for more information)

Method

- Blend together the prawns, cream cheese, fromage frais and lemon juice.
- Season to taste with the peppers and salt.
- Blend again adding the dill.
- Pack into a suitable serving dish and chill for several hours.
- Garnish with a few fronds of dill and serve with hot French bread.


FORUM FRONT PAGE - JOIN OUR FORUM

A topic being discussed at the moment on our forum:

Problems with black currant jelly

Sun Feb 28, 2010 8:16 pm // 4 comments // Robin


Hello everybody,
I made some black currant jelly recently using two pans. One pan produced excellent results, 8lb of nice firm jelly. The other pan's contents, of around 7lb, have not set. Both pans were treated identically. I have looked through my collection of cookery books and found no help, does anyone know of any way of rescuing this jelly as it goes against the grain to ditch it?
Robin.