Prawn salad with horseradish cream
TM6 TM5 TM31

Prawn salad with horseradish cream

5.0 (2 ratings)

Ingredients

Potatoes

  • 700 g water
  • 500 g kipfler potatoes (small), cut into halves
  • 24 large raw prawns, de-veined, peeled but with tails intact
  • salt, to season
  • 1 tbsp sherry vinegar
  • 1 ½ tbsp extra virgin olive oil
  • 40 g eschalots, cut into fine dice

Sweet pickled cucumbers

  • 150 g Lebanese cucumber (approx. 3), peeled, deseeded and cut into fine dice
  • 50 g raw sugar
  • 50 g white wine vinegar
  • 100 g water

Horseradish cream

  • 80 g thickened cream
  • 50 g horseradish (see Tips)
  • 60 g crème fraîche
  • ½ tsp ground white pepper
  • salt, to taste

Assembly

  • 1 tbsp pink peppercorns (optional)
  • ½ bunch baby radishes, cut into quarters
  • 5 sprigs fresh chervil
  • 50 g salmon caviar (optional)

Nutrition
per 1 portions
Calories
746.5 kJ / 177.8 kcal
Protein
7.8 g
Carbohydrates
15.6 g
Fat
8.8 g
Saturated fat
3.5 g
Fiber
1.7 g
Sodium
452.7 mg

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