Prawn and trout terrine with horseradish cream
TM6 TM5 TM31

Prawn and trout terrine with horseradish cream

4.8 (6 ratings)

Ingredients

Terrine

  • oil spray, for greasing
  • 20 peeled raw prawns (approx. 180 g)
  • 150 g hot smoked trout (approx. 2 fillets), 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 ground 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 portion
Calories
1468.3 kJ / 349.5 kcal
Protein
19.8 g
Carbohydrates
9.3 g
Fat
25.7 g
Saturated Fat
14 g
Fibre
1.9 g
Sodium
764.6 mg

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes

/search/en-GB?limit=12&lazyLoading=true&accessories=includingFriend%2CincludingBladeCoverWithPeeler%2CincludingCutter%2CincludingSensor&includeRating=true&like=r145101