Chef & author Emily Scott has created this delicious Prawn, Apple & Dill topping for our Rye & Charcoal Sourdough Crackers – perfect for Spring & Summer entertaining! Pretty in pink these ingredients are meant to be together with the delicate flavour of the prawns with sweet apple and grassy anise notes of dill all combined with mayo and a squeeze of lemon.
Peter’s Yard Rye & charcoal crackers x 1 box (90g)
100g cooked & peeled prawns
1 small bunch dill (save some for garnish)
1 x apple cored and chopped 2 tbsp mayo
1 tbsp lemon juice
Cornish sea salt, freshly ground pepper
Place prawns into a bowl with the chopped apple, dill, lemon juice and mayo.
Season with sea salt and pepper.
Taste and consider.
Spoon onto rye & charcoal crackers.
Decorate with extra dill.
Cook’s note – Apples I recommend are Pink lady and a variety called Envy.
Read our conversation with Emily Scott here.