These can be served as a starter or as a light lunch or supper dish. The mixture also makes a perfect filling for jacket potatoes.
4 spring onions, trimmed & finely sliced
450g/1lb prawns, thawed if frozen
200g pack cream cheese with chives
1 tbsp double cream
Few slices smoked salmon
lemon juice to taste
1-2 tsp creamed horseradish sauce
freshly ground black pepper
1. Melt the butter in a saucepan add the onions and cook very gently for 1 minute. Add the prawns and cook for a further minute. Allow to cool.
2. Place the cream cheese in a mixing bowl with the cream and mix until smooth. Add the cooled prawn mixture and mix in with lemon juice, horseradish and black pepper. Taste and adjust seasoning to taste.
3. Slice slivers of smoked salmon and lay in the bottom of ramekin dishes, divide the prawn mixture between the pots. Garnish with thin slices of spring onion and more slivers of smoked salmon.
4. If using as a starter serve with slices of buttered brown bread or Melba toast.