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  • 2slices of toast
  • 55g tub of potted shrimps
  • about ½ lemon
    juice only
  • cayenne pepper
  • watercress
    sprigs and lemon wedges, to serve

Nutrition: nutrition per finger

  • kcal84
  • fat4g
  • saturates3g
  • carbs8g
  • sugars0g
  • fibre1g
  • protein4g
  • salt1.22g
    low
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Method

  • step 1

    Spread the toast slices with the potted shrimps. Add a squeeze of lemon and a sprinkling of cayenne.

  • step 2

    Cut into fingers, add a sprig of watercress to each one and serve straight away with lemon wedges for squeezing over.

RECIPE TIPS
BUYING THE BEST

The best potted shrimps come from Morecambe Bay, with those from the Norfolk coast a close second.

Recipe from Good Food magazine, January 2005

Authors

Xanthe Clay
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