Prawn and trout terrine with horseradish cream

Terrine

• oil spray, for greasing
• 20 peeled raw prawns (approx. 180 g)
• 150 g hot smoked trout (approx. 2 fillets), deboned and flesh flaked
• 120 g cream cheese
• 1 egg
• 1 egg yolk
• 40 g lemon juice
• 2 pinches ground black pepper
• 70 g pouring (whipping) cream
• 700 g water

Horseradish cream

• 140 g pouring (whipping) cream
• 2 tbsp ground horseradish
• 6 sprigs fresh chives, finely chopped, to serve
• green lettuce leaves of choice, to serve (optional)
• micro herbs, to serve
• lemon wedges, to serve
• bread of choice, to serve (optional)