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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.

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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).
Make guacamole by combining cherry tomatoes, red onion, parsley, 1 tbsp lemon juice, sweet chilli sauce and avocado in a bowl.
Peel the prawns (leave tail on) and serve with guacamole, pate, toasts and lemon wedges
Toast bread and make into Melba toasts.

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JW14 January 2010

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

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