Potted shrimp with sour dough toast

Serves 4;

Ingredients;

500g peeled brown shrimps

Few drops anchovy essence

Zest of half a lemon

Juice of half a lemon

2tsp each finely chopped fresh chervil, parsley and chives

200g butter, melted

Freshly grated nutmeg to taste

Maldon salt and freshly ground black pepper to taste

12 thin slices of sour dough bread

Method;

Pat the brown shrimp dry, then place in a bowl and mix with the anchovy essence, lemon zest and juice. Stir in the mixed herbs, melted butter and season to taste with nutmeg, salt and pepper, mix well.

Divide the shrimp mixture into 4 small kilner and press down tightly. Allow to set in the fridge over night.

To serve:- remove the potted shrimp at least 15 minutes before serving to soften the butter.

Place the sour dough toast slices under the grill and toast on both sides until golden.