|Peeled prawns||12 Ounce (350 Gram)|
|Lemon juice||1 Tablespoon (Or To Taste)|
|Anchovy essence||1 Teaspoon|
|Celery salt||1 Pinch|
|Cayenne pepper||To Taste|
|Double cream/Whipping cream||1⁄4 Pint (150 Milliliter)|
Defrost frozen prawns and dry well.
Put all the ingredients, except the cream, into a liquidizer goblet or food processor.
Switch on until smooth.
Lightly whip the cream and blend with the puree, taste and adjust the amount of lemon juice and seasoning as desired.
Serve with hot toast and butter or as a filling in smoked salmon rolls.