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Sig's Avocado,Mushroom and Prawn pate with lemondip
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Chef :
SigrunSig's Avocado,Mushroom and Prawn pate with lemondip
this is a light meat free pate ,but I have added prawns and mushrooms for texture.
Ingredient
Food ration :
10 servings
16 sheets
white gelatine
300 grams
white button button mushrooms
2 bunches
fresh basil
4 tbsp
fresh lemon juice
200 grams
prawns
1 pinch
salt and pepper for seasoning
300 grams
Crème fraíche for dip
Cooking instructions
* 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.
* Step 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.
* Step 3
Mix Crème fraíche with lemon peel and night
* Step 4
Before serving turn the pate onto serving plate,decorate with the rest of the basil and serve with lemon dip.
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