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Prawn and trout terrine with horseradish cream

Prawn and trout terrine with horseradish cream
4.9 7 avaliações
Preparação 15min
Total 3h 25min
6 portions
Registe-se gratuitamente

Ingredientes

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)

Nutrição por 1 portion

Energia 349.5 kcal / 1468.3 kJ
Proteína 19.8 g
Gordura 25.7 g
Hidratos de carbono 9.3 g
Fibra 1.9 g
Gordura saturada 14 g
Sódio 764.6 mg

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Também apresentado em

Varoma: Entertaining made easy 9 Receitas
Austrália e Nova Zelândia

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