Prawn and trout terrine with horseradish cream

Prawn and trout terrine with horseradish cream

4.9 8 ratings

Prep. 15 min

Total 3 h 25 min

6 portions

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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Australia and New Zealand

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