Beurre de chorizo à la tomate et olives noires
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recette

Prawn butter with traditional wholegrain mustard and chives

  • Preparation 10 min
  • Cooking time 1h
  • For 6 servings

Ingredients

    • 200g / 7oz / 1 cup small cooked prawns 
    • 2 tbsp mustard 
    • 1 hard-boiled egg 
    • 250g / 8oz / 1 cup softened butter 
    • 1 tbsp chopped chives 
    • ½ tsp sea salt 

1/ Place the small cooked prawns with the mustard and a hardboiled egg in a liquidizer and mix them together. 

2/ Blend in the softened butter, 1 tbsp chopped chives and ½ tsp sea salt. 

3/ Spread some cling film over the work surface and tip the butter mixture onto it, in a sausage shape. 

4/ Wrap the cling film around it and roll to obtain an even cylinder. Tighten the ends. Put in the fridge for one hour. 

5/ Remove the cling film and place your prawn butter in the butter dish. 

 

Ten minutes before serving, take your little bowls out of the fridge and toast a few slices of crusty bread to spread with your butter!