Serves 4

A delicious and refreshing change from the heavy buttered potted shrimps version. So easy to make although unlike traditional potted shrimps, this will not have a long shelf life. Make and enjoy!

  • 180g brown shrimps, shelled
  • 180g finely sliced fennel then roughly chopped
  • Grated zest 1 lemon
  • Juice of 1/2 lemon
  • 3 heaped tbsp natural yoghurt
  • 2 heaped tbsp finely chopped dill
  • Sea salt and black pepper
  • Pinch ground mace or nutmeg

Method

  1. Put the shrimps, fennel, lemon zest and juice, yoghurt and dill into a large mixing bowl and stir to combine.
  2. Taste and season with salt and pepper and mace or nutmeg.
  3. Spoon into ramekins and put in fridge until ready to serve.  They are nicest when not fridge-cold so take out 20 minutes before you want to eat. Serve with a salad or thin slices of sourdough bread.