Potted shrimp and crab

Method

1. For the potted shrimp and crab: put the shrimp and crab meat in a bowl, season with salt, pepper and smoked paprika and combine together with the mayonnaise, chives and lemon juice.

2. Spoon the mixture to the ramekins or rings and put in the fridge for a minimum of 30 minutes and up to 12 hours.

3. For the egg and caper salad: hard boil the eggs then cool and peel. Coarsely chop the eggs, transfer to a bowl and add the capers, lemon zest and chopped parsley. Bind together with the salad cream and season with salt and pepper. Keep chilled.

4. Serve by putting the shrimp and crab on separate plates and remove the rings. If using a ramekin the shrimp and crab can remain in it and be placed on the plate. Garnish with the egg and caper salad and serve with crusty bread.

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Ingredients

For the potted shrimp and crab

150g shrimps
75g white crab meat
125g mayonnaise
1/2 tsp smoked paprika
1/2 lemon, juice only
2 tsp Chives, chopped

For the egg and caper salad

5 Eggs
75g capers
1 tsp flat-leaf parsley, coarsely chopped
1/2 lemon, zest only
50g salad Cream
salt and pepper

To serve

crusty bread

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