
Devices & Accessories
Prawn salad with horseradish cream
Prep. 45 min
Total 1 h
8 portions
Ingredients
Potatoes
-
water700 g
-
kipfler potatoes (small), cut into halves500 g
-
large raw prawns de-veined, peeled but with tails intact24
-
salt to season
-
sherry vinegar1 tbsp
-
extra virgin olive oil1 ½ tbsp
-
eschalots cut into fine dice40 g
Sweet pickled cucumbers
-
Lebanese cucumber (approx. 3), peeled, deseeded and cut into fine dice150 g
-
raw sugar50 g
-
white wine vinegar50 g
-
water100 g
Horseradish cream
-
thickened cream80 g
-
horseradish (see Tips)50 g
-
crème fraîche60 g
-
ground white pepper½ tsp
-
salt to taste
Assembly
-
pink peppercorns (optional)1 tbsp
-
baby radishes cut into quarters½ bunch
-
fresh chervil5 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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Entertaining with Dani Valent
95 Recipes
Australia and New Zealand
Australia and New Zealand
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