Prawn, avocado and hazelnut terrine

    45 min

    Impress your friends and family with this delightful avocado and prawn terrine starter. Prawns are combined with hazelnuts, avocado, cucumber and chilli sauce and tied together in rich and creamy mascarpone cheese which gives this dish a striking resemblance to a cheesecake. Serve with mixed salad leaves and buttered brown bread.


    Hampshire, England, UK
    8 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 small jar sweet chilli dipping sauce
    • 8 large prawns, shelled
    • 200g hazelnuts, roasted and crushed
    • 1 avocado, finely chopped
    • 3 spring onions, finely chopped
    • 3/4 cucumber, finely chopped
    • 1/2 green pepper, finely chopped
    • 1 sprig fresh parsley, finely chopped
    • juice of 1/2 a lemon
    • 10 fresh chives
    • 250g mascarpone cheese
    • salt and pepper, to taste
    • 4 handfuls mixed salad leaves

    Prep:20min  ›  Cook:5min  ›  Extra time:20min chilling  ›  Ready in:45min 

    1. In a frying pan, heat the olive oil and add about a tablespoon of the sweet chilli sauce. Add the prawns and cook and stir until pink. Transfer the sweet chilli prawns to a bowl and chill in the fridge.
    2. Strain the chilli sauce, keeping both the pulp and the sauce, and combine the chilli sauce pulp and the crushed hazelnuts. Set aside.
    3. In a bowl, combine the avocado, spring onions, cucumber, green pepper, parsley and lemon juice. Finely chop half of the chives and add to the mixture, set aside the other chives for garnish. Remove the prawns from the fridge, and finely chop half of them, and add to the avocado mixture. Set aside the remainder of the prawns for garnish. Stir in the mascarpone cheese to the avocado mixture and mix until well blended. Season.
    4. To serve:

    5. Place a cutter on a plate and put a spoonful of hazelnuts into the cutter, pressing down with the back of a spoon. Add the avocado mixture up to the top of the cutter and level off. Remove the cutter and garnish with the reserved whole prawns and whole chives. Add a handful of salad leaves to the plate and drizzle with the reserved sweet chilli sauce.

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