A no-fail crowd pleaser. The prawns can be replaced with smoked salmon trout, in that case, decorate the paté with a rolled ‘rose’ of salmon.
YOU WILL NEED
- 400 g frozen prawns, cooked and peeled with tail on or 200 g smoked salmon trout
- 2 t (10 ml) grated lemon rind
- 2 T (30 ml) fresh lemon juice
- 1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
- ½ tub (125 g) fat reduced cream cheese
- 1 x 25 g Ina Paarman’s Liquid Fish Stock
- 2 T (30 ml) butter, melted
- ½ - 1 t (2.5 - 5 ml) Tabasco sauce
- Ina Paarman’s Lemon & Black Pepper Seasoning to taste
- 6 – 8 cooked prawns reserved from before making paté
- slices of lemon
- Ina Paarman’s Braai & Grill Seasoning or Cajun Spice
- caper berries
- micro herbs (optional)
- 1 ciabatta loaf – preferably a day or two old
Defrost prawns in a colander, reserve 6 – 8 for garnish. Shake off all excess water. Put half into the bowl of a processor.
Add lemon rind, lemon juice, Chilli & Garlic Seasoning, cottage cheese and Fish Stock.
Process briefly until chunky. Add the remaining prawns, melted butter, Tabasco Sauce and pulse 10 times, so that plenty of prawn texture remains. Taste, season with Lemon & Black Pepper Seasoning.
Dish mixture into small individual ramekins. Cover and refrigerate.
Garnish with the reserved prawns, a few slices of lemon and sprinkle with Braai & Grill Seasoning.
Add a few caper berries and micro herbs on the side together with the melba toast.
Ciabatta Melba Toast
Adjust the oven rack to the middle position. Preheat the oven to 180°C. Cut the bread into paper-thin slices, best choice is an electric slicer or otherwise use an electric carving knife or very sharp serrated knife.
Pack slices of bread out on a metal cooling tray that fits into your oven. Bake for ± 10 minutes until the toast is golden brown, dry and slightly curled. Leave until completely cold and then store in an airtight container between layers of greaseproof paper. Will keep for 3 days if kept well sealed and properly dried out.