Australian Prawns Recipe

Australian Prawns

Chilled Australian Prawn Terrine

This dish is part of the “Prawnucopia” feast for 8-12 - or you can make it as a standalone dish. It's quick and easy to make. However remember to add a minimum of 2 hours chill time. Best to refrigerate it overnight.

Prawn Terrine Recipe
Prep Time30 minsTotal Time30 mins

Ingredients

 4 leaves of gelatine
 400 thickened cream
 200 g hot smoked trout
 600 g cooked peeled prawns
 2 tbsp lemon juice
 3 tbsp chopped dill
 3 tbsp chopped chives
 ½ tsp 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 tbsp lemon juice
 ¼ cup olive oil

Method

1

Place the baby sorrel, lemon juice, olive oil in a food processor until finely chopped. Set aside.

2

Place the gelatine leaves into a bowl of cold water and soak for 10 mins.

3

Heat ¼ of a cup of the thickened cream in a small saucepan over medium heat. Add the softened gelatine and stir until dissolved. Set aside to cool.

4

Place the smoked trout and prawns into a food processor and process until finely chopped but not smooth. Transfer mixture to a large bowl. Add, lemon, dill, chives, paprika and season with salt and pepper, mix to combine.

5

Whip the remaining cream until soft peaks form, add the gelatine mixture and crème fraîche and combine with the prawn mixture.

6

Line a loaf tin with glad wrap and place cucumber ribbons overlapping, spoon in the prawn mixture and fold over the cucumber to enclose. Refrigerate for 2 hours or overnight.

7

To serve, upend the loaf tin onto a serving platter, remove the glad wrap and top with fresh prawns. Drizzle with sorrel sauce and sprinkle with baby sorrel and finely grated horseradish.

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Ingredients

 4 leaves of gelatine
 400 thickened cream
 200 g hot smoked trout
 600 g cooked peeled prawns
 2 tbsp lemon juice
 3 tbsp chopped dill
 3 tbsp chopped chives
 ½ tsp 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 tbsp lemon juice
 ¼ cup olive oil

Directions

1

Place the baby sorrel, lemon juice, olive oil in a food processor until finely chopped. Set aside.

2

Place the gelatine leaves into a bowl of cold water and soak for 10 mins.

3

Heat ¼ of a cup of the thickened cream in a small saucepan over medium heat. Add the softened gelatine and stir until dissolved. Set aside to cool.

4

Place the smoked trout and prawns into a food processor and process until finely chopped but not smooth. Transfer mixture to a large bowl. Add, lemon, dill, chives, paprika and season with salt and pepper, mix to combine.

5

Whip the remaining cream until soft peaks form, add the gelatine mixture and crème fraîche and combine with the prawn mixture.

6

Line a loaf tin with glad wrap and place cucumber ribbons overlapping, spoon in the prawn mixture and fold over the cucumber to enclose. Refrigerate for 2 hours or overnight.

7

To serve, upend the loaf tin onto a serving platter, remove the glad wrap and top with fresh prawns. Drizzle with sorrel sauce and sprinkle with baby sorrel and finely grated horseradish.

Chilled Australian Prawn Terrine