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Adrian Richardson

Russian Salad with Prawns


This recipe is from Episode 4 of Good Chef Bad Chef Series 3

Ingredients

  • 8 king prawns, cooked, peeled and deveined
  • 1 tbsp salmon roe
  • 2 tbsp crème sour cream
  • 200g Kipfler potatoes, cooked and sliced
  • 200g sugar snaps, blanched
  • grated beetroot
  • 1 avocado, chopped
  • 8 baby turnips, peeled, blanched and quartered
  • ¼ cup cornichons, diced
  • 2 tbsp hazelnut oil
  • 2 tbsp dill, chopped
  • ¼ cup chive, snipped
  • 2 tbsp chervil, chopped
  • 2 tbsp sour cream
  • 2 tbsp hazelnut oil
  • 1 tbsp olive oil
  • 1 tbsp shallots diced
  • 1 tbsp shallots
  • juice of one lemon
  • salt & Pepper
  • safflower oil
  • apple cider vinegar

Method

Dressing

  1. Combine hazelnut oil, olive oil, safflower oil, apple cider vinegar, shallots, lemon juice, salt and pepper.
  2. Fold 1 tbsp of chives through the sour cream. In a bowl mix radicchio, kipfler, sugar syrup, turnips, cornichons, chervil, dill, and remaining chives with 2/3 of the dressing. Toss prawns with remaining dressing. To assemble, divide salad between 4 plates, top with king prawns, dollop of sour cream and 1 tsp caviar.
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