Cucumber canapés filled with cream cheese and Wild Atlantic Prawns

Serves 8

Ingredients

• 1 large cucumber
• 225 g | 8 oz | 1 cup cream cheese, softened
• 2 tbsp hot water
• 1 small bunch dill, chopped
• 2 tbsp butter
• 300 g | 11 oz | 2 cups frozen wild atlantic prawns, thawed
• salt
• freshly ground black pepper

Method

1. Split the cucumber down its middle. Using a teaspoon, scrape out the seeds and discard.
2. Stir together the cream cheese, hot water, and half of the chopped dill in a mixing bowl. Season to taste with salt and pepper and then spoon into the canals of the cucumber halves, spreading the filling flat with a warm, wet knife. Set aside until needed.
3. Melt the butter in a large saute pan set over a moderate heat. Add the Wild Atlantic Prawns and a pinch of seasoning, and saute for 2-3 minutes until golden. Drain on kitchen paper.
4. Cut the cucumber halves into large chunks on the bias. Spoon the prawns on top and sprinkle over the rest of the chopped dill before serving.