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.