Prawn and trout terrine with horseradish cream
TM5 TM6

Prawn and trout terrine with horseradish cream

5.0 (1 rating)

Ingredients

Terrine

  • oil spray, for greasing
  • 20 raw peeled prawns (approx. 180 g)
  • 2 fillets hot smoked trout (approx. 150 g), deboned and flesh flaked
  • 120 g cream cheese
  • 1 egg
  • 1 egg yolk
  • 40 g lemon juice
  • 2 pinches ground black pepper
  • 70 g pouring (whipping) cream
  • 700 g water

Horseradish cream

  • 140 g pouring (whipping) cream
  • 2 tbsp horseradish
  • 6 sprigs fresh chives, finely chopped, to serve
  • green lettuce leaves of choice, to serve (optional)
  • micro herbs, to serve
  • lemon wedges, to serve
  • bread of choice, to serve (optional)

Nutrition
per 1 portions
Calories
1468 kJ / 349 kcal
Protein
19.8 g
Carbohydrates
9.3 g
Fat
25.7 g
Cholesterol
198.9 mg
Fibre
1.9 g

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