Trout and prawn tian
| Recipe By: | Clement Pedro |
Ingredients
- Woolworths mixed vegetable crisps
- celery, shaved into ribbons
- cucumber, shaved into ribbons
- 3 tbsp chives, finely chopped
- 2 tbsp parsley, chopped
- salt and freshly ground black pepper, to taste
- 1 tbsp Worcestershire sauce
- 2 tbsp Tabasco sauce
- 1/2 cup Good-quality thick mayonnaise
- 2 ripe avocadoes, still slightly firm
- 150 g Woolworths frozen prawn ring, blanched then shocked in ice water
- 200 g Woolworths ready to eat poached lemon and pepper trout
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Flake the trout into large chunks and set aside. Roughly chop the prawns, keeping them chunky before adding to a large mixing bowl along with the flash of the avo that has just been roughly cubed before being removed.
- In a separate bowl combine the mayo, Tabasco, Worcestershire sauce, salt and freshly to taste. Combine along with the parsley and chives before carefully folding through the prawn and avo mixture.
- Using a ring mold. Add some of the flaked trout before spooning over some of the prawn and avo mixture. Continue layering the 2, pressing down slightly each time to compact it slightly until you reach the top of the mold.
- Carefully remove the ring to reveal the stack, or store in the fridge until needed.
- Using a vegetable peeler, shave ribbons out of the cucumber and celery before placing in iced water for 5 minutes, allowing them to curl.
- Once curled, season with a squeeze of lemon, a drizzle of olive oil, salt and freshly ground black pepper to taste. Add the ribbons of vegetable to the serving platter with the tian and serve with Woolies vegetable crisps on the side.
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