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King Urchin and Sockeye’s Salut’ (Fresh king prawns with chunky guacamole, red salmon pate and toasts)

Trudi‘s entree recipe from Come Dine With Me Australia, series 1.
This recipe needs to be prepared one day ahead.


  • 3 cooked king prawns per person

  • 250g punnet cherry tomatoes quartered

  • 1/2 red onion finely chopped

  • 1/2 cup fresh continental parsley

  • 1 tblsp lemon juice

  • 1 tblsp sweet chilli sauce

  • 1 chopped avocado

  • 220g red salmon

  • 125g packaged cream cheese

  • 1/2 cup mayonnaise

  • Salt & pepper

  • 2 Tblsp Lemon juice

  • 125g butter


  • 1.

    Make the red salmon pate by adding the salmon, softened cream cheese, mayonnaise, salt, pepper and lemon juice into a food processor and blend. Add melted butter and blend til smooth. Spoon salmon mixture into serving dish and refrigerate until set (overnight).

  • 2.

    Make guacamole by combining cherry tomatoes, red onion, parsley, 1 tbsp lemon juice, sweet chilli sauce and avocado in a bowl.

  • 3.

    Peel the prawns (leave tail on) and serve with guacamole, pate, toasts and lemon wedges

  • 4.

    Toast bread and make into Melba toasts.

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Posted by JoanneReport
sounds great and not too hard - think I will try the king prawns and guacamole part of it for dinner tonight