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Prawn salad with horseradish cream

Prawn salad with horseradish cream
4.0 3 rating
Prep. 45 min
Total 1 h
8 portions
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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

Difficulty

easy

Nutrition per 1 portions

Sodium 452.7 mg
Protein 7.8 g
Calories 746.5 kJ / 177.8 kcal
Fat 8.8 g
Fibre 1.7 g
Saturated Fat 3.5 g
Carbohydrates 15.6 g

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Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

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