Prawn salad with horseradish cream

Prawn salad with horseradish cream

4.0 3 ratings

Prep. 45min

Total 1 h

8 portions

Ingredients

Potatoes

water
700 g
kipfler potatoes (small), cut into halves
500 g
large raw prawns de-veined, peeled but with tails intact
24
salt to season
sherry vinegar
1 tbsp
extra virgin olive oil
1 ½ tbsp
eschalots cut into fine dice
40 g

Sweet pickled cucumbers

Lebanese cucumber (approx. 3), peeled, deseeded and cut into fine dice
150 g
raw sugar
50 g
white wine vinegar
50 g
water
100 g

Horseradish cream

thickened cream
80 g
horseradish (see Tips)
50 g
crème fraîche
60 g
ground white pepper
½ tsp
salt to taste

Assembly

pink peppercorns (optional)
1 tbsp
baby radishes cut into quarters
½ bunch
fresh chervil
5 sprigs
salmon caviar (optional)
50 g

Nutrition per 1 portions

Calories 177.8 kcal / 746.5 kJ

Protein 7.8 g

Fat 8.8 g

Carbohydrates 15.6 g

Fibre 1.7 g

Saturated Fat 3.5 g

Sodium 452.7 mg

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Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

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