Sig's Avocado,Mushroom and Prawn pate with lemondip

Source : Line A Bread Loaf Tin With Baking Paper Keep In Fridge Soften Gelatine In Cold Water Fry Chopped Mushroomes Gently Without Fat Until All The Liquid From...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : January 1, 2022

Step:

  1. Line a bread loaf tin with baking paper,keep in fridge.Soften gelatine in cold water.Fry chopped mushroomes gently without fat until all the liquid from them has evaporated. Take the flesh of avocado,chopped leaf of one of the bunches of basil,4 tablespoons lemonjuice and blend into puree.

    Sig's Avocado,Mushroom and Prawn pate with lemondip recipe step 1 photo Sig's Avocado,Mushroom and Prawn pate with lemondip recipe step 1 photo Sig's Avocado,Mushroom and Prawn pate with lemondip recipe step 1 photo
  2. Add chopped prawns and mushrooms as well as disolved gelatine to the avocado mix.Season well. Pour into the chilled tin and stand cold in fridge preferably over night.

    Sig's Avocado,Mushroom and Prawn pate with lemondip recipe step 2 photo Sig's Avocado,Mushroom and Prawn pate with lemondip recipe step 2 photo Sig's Avocado,Mushroom and Prawn pate with lemondip recipe step 2 photo
  3. Mix Crème fraíche with lemon peel and night

    Sig's Avocado,Mushroom and Prawn pate with lemondip recipe step 3 photo Sig's Avocado,Mushroom and Prawn pate with lemondip recipe step 3 photo
  4. Before serving turn the pate onto serving plate,decorate with the rest of the basil and serve with lemon dip.


Ingredients

  1. 16 sheets white gelatine
  2. 300 grams white button button mushrooms
  3. 3 ripe avocados
  4. 2 bunches fresh basil
  5. 4 tbsp fresh lemon juice
  6. 400 ml vegetable stock.preferably from jar
  7. 200 grams prawns
  8. 1 pinch salt and pepper for seasoning
  9. 300 grams Crème fraíche for dip
  10. 1 lemon,zested
  11. 4 tbsp fresh lemon juice

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