easiest way to prepare speedyTarragon potted prawns with bread and butter pickles

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tarragon potted prawns with bread and butter pickles. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Table of Contents


  • 175g unsalted butter, chopped
  • 2 spring onions, finely chopped
  • Finely grated zest of 1 lemon
  • 1 tablespoon chopped capers
  • 1kg medium green king prawns, peeled, cleaned, chopped
  • 2 teaspoons finely chopped French tarragon
  • 2 teaspoons lemon juice
  • Melba toasts, bread or crackers, to serve


  • Step 1
    For bread and butter pickles, toss cucumbers with 2 teaspoons sea salt in a bowl, cover and refrigerate for 3 hours. Rinse well with water, drain and pat dry with paper towels, then place in a sterilised jar (see note).
  • Step 2
    Combine remaining ingredients in a saucepan and bring to a boil over medium heat, stirring to dissolve sugar, then simmer for 3 minutes. Pour immediately over cucumbers and seal. Cool to room temperature, then store in the fridge for up to 2 months. Makes 1 1/2 cups.
  • Step 3
    For potted prawns, melt butter in a small frying pan, add onions, zest, capers and prawns, and cook for 2 minutes or until prawns are just tender. Season with sea salt and freshly ground black pepper and stir in remaining ingredients. Divide mixture among 6 x 100ml containers, cover and refrigerate until chilled. Serve with melba toasts, bread or crackers, and bread and butter pickles.

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