• 1 cucumber, peeled and deseeded
  • 1 teaspoon flaked sea salt
  • 3 tablespoons white wine vinegar
  • 1 teaspoon caster sugar
  • 1 heaped tablespoon dill fronds, roughly chopped
  • 200g Philadelphia cream cheese
  • 250g cooked and peeled Atlantic prawns (sustainably sourced)
  • ½ medium red onion, peeled and very finely diced
  • 12 thin slices of rye bread, sourdough or crisp breads


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Spread the prawns onto the bread and top with the cucumber (slightly pressed of its juice).

  5. 5

    Alternatively, spread the Philadelphia on to crisp breads and top with the prawn, onion and dill mix, followed by the cucumbers.

  6. 6

    Cook's tip: Use Philly Light as a lighter option!

  7. 7

    *All information included in this recipe has been provided by Mondelez UK.

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 4.8g 7%
  • Saturates 2.8g 14%
  • Sugars 3.4g 4%
  • Salt 0.88g 15%

% of the Reference Intakes

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