Created by: Love Australian Prawns
Serves: 4
Prep time: 30 minutes
Chill time: 2 hours
Ingredients
- 4 leaves of gelatine
- 400 ml thickened cream
- 200 g hot smoked trout
- 600 g cooked peeled prawns
- 2 tablespoons lemon juice
- 3 tablespoons chopped dill
- 3 tablespoons chopped chives
- ½ teaspoon paprika
- Salt and pepper
- 200 ml crème fraîche
- 3 Lebanese cucumbers sliced into ribbons
- 200 g small cooked peeled prawns to serve
- Baby sorrel and fresh horseradish to serve
Sorrel sauce
- 1 cup baby sorrel leaves
- 1 tablespoon lemon juice
- ¼ cup olive oil
For the complete recipe from Love Australian Prawns, click here.