
Dispositivos y accesorios
Prawn and trout terrine with horseradish cream
Prep. 15min
Total 3h 25min
6 portions
Ingredientes
Terrine
-
oil spray for greasing
-
peeled raw prawns (approx. 180 g)20
-
hot smoked trout (approx. 2 fillets), deboned and flesh flaked150 g
-
cream cheese120 g
-
egg1
-
egg yolk1
-
lemon juice40 g
-
ground black pepper2 pinches
-
pouring (whipping) cream70 g
-
water700 g
Horseradish cream
-
pouring (whipping) cream140 g
-
ground horseradish2 tbsp
-
fresh chives finely chopped, to serve6 sprigs
-
green lettuce leaves of choice, to serve (optional)
-
micro herbs to serve
-
lemon wedges, to serve
-
bread of choice, to serve (optional)
Inf. nutricional por 1 portion
Calorías
349.5 kcal /
1468.3 kJ
Proteína
19.8 g
Grasa
25.7 g
Carbohidratos
9.3 g
Fibra
1.9 g
Grasa saturada
14 g
Sodio
764.6 mg
¿Le gusta lo que ve?
¡Esta receta y más de 100 000 otras le esperan!
Registrarse gratis Más informaciónTambién incluido en

Varoma: Entertaining made easy
9 Recetas
Australia y Nueva Zelanda
Australia y Nueva Zelanda
También podría gustarte...
Pears in red wine
3h 20min
Pork in green pepper and cognac sauce
50min
Calamari ripieni with lemon butter and crispy capers
1h 30min
Crab and ginger tart with chilli dressing
1h 30min
Smoked trout pâté
3h 15min
Duck confit with lentil & orange salad
15h 40min
Ricotta fruit tart
1h 30min
Ruby kingfish with citrus yoghurt dressing
2h 30min
Porcini pepperleaf paté (Andrew Fielke)
2h 50min
Leek and smoked salmon dip
55min
Coq au vin blanc with polenta madeleines
1h 45min
Scallops with pea purée
25min