Slice the cucumber finely, place in a colander with the salt and mix thoroughly together. Leave over the sink to drip drain for half an hour.
When ready, squeeze any remaining water from the cucumber. Place in a bowl and then stir in the vinegar, followed by the sugar. Leave to marinate for approx 15 minutes.
In the meantime stir the prawns, onion and dill through the Philadelphia. Any water from the prawns will loosen the cream cheese to just the right consistency. Season to taste.
Spread the prawns onto the bread and top with the cucumber (slightly pressed of its juice).
Alternatively, spread the Philadelphia on to crisp breads and top with the prawn, onion and dill mix, followed by the cucumbers.
Cook's tip: Use Philly Light as a lighter option!
*All information included in this recipe has been provided by Mondelez UK.