Chilled Australian Prawn Terrine
4 leaves of gelatine
200g hot smoked trout
600g cooked peeled prawns
2 tablespoons lemon juice
3 tablespoons chopped dill
3 tablespoons chopped chives
½ tsp paprika
salt and pepper
400ml thickened cream
200ml crème fraîche
3 lebanese cucumbers sliced into ribbons
200g small cooked peeled prawns to serve
baby sorrel and fresh horseradish to serve
1 cup baby sorrel leaves
1 tablespoon lemon juice
¼ cup olive oil
Place the baby sorrel, lemon juice, olive oil in a food processor until finely chopped. Set aside
Place the gelatine leaves into a bowl of cold water and soak for 10 mins. 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.
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. Whip the remaining cream until soft peaks form, add the gelatine and crème fraîche and combine with the prawn mixture.
Line a loaf tin with cucumber ribbons overlapping, spoon in the prawn mixture and fold over the remaining cucumber to enclose. Refrigerate for 2 hours or overnight.
To serve, upend the loaf tin onto a serving platter, remove the tin and top with fresh prawns. Drizzle with sorrel sauce and sprinkle with baby sorrel and finely grated horseradish.