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Prawns with quail's eggs

Ingredients 9
Servings 6


  • 1
    English cucumber
  • 6
    rounds white bread, buttered
  • 12
    peeled, cooked prawns
  • 1
    lemon, juice
  • 5
    chopped dill
  • 45
    Bulgarian or Greek yoghurt
  • salt and milled black pepper to taste
  • 3
    boiled quail's eggs, shelled and halved
  • 6
    sprigs dill


Make ridges lengthways down skin of cucumber, using a zester or fork. Cut into 6 slices and place each on a round of bread. Marinate prawns in lemon juice for a few minutes and place on top of cucumber. Mix chopped dill with yoghurt and season. Coat prawns with yoghurt sauce. Place a halved quail's egg on top. Garnish with sprigs of dill.

Read more on: fish/seafood

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