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Prawn and trout terrine with horseradish cream

Prawn and trout terrine with horseradish cream
4.9 8 rating
Prep. 15 min
Total 3 h 25 min
6 portions
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Ingredients

Terrine
  • oil spray for greasing
  • peeled raw prawns (approx. 180 g)
    20
  • hot smoked trout (approx. 2 fillets), deboned and flesh flaked
    150 g
  • cream cheese
    120 g
  • egg
    1
  • egg yolk
    1
  • lemon juice
    40 g
  • ground black pepper
    2 pinches
  • pouring (whipping) cream
    70 g
  • water
    700 g
Horseradish cream
  • pouring (whipping) cream
    140 g
  • ground horseradish
    2 tbsp
  • fresh chives finely chopped, to serve
    6 sprigs
  • green lettuce leaves of choice, to serve (optional)
  • micro herbs to serve
  • lemon wedges, to serve
  • bread of choice, to serve (optional)

Difficulty

easy

Nutrition per 1 portion

Sodium 764.6 mg
Protein 19.8 g
Calories 1468.3 kJ / 349.5 kcal
Fat 25.7 g
Fibre 1.9 g
Saturated Fat 14 g
Carbohydrates 9.3 g

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