Avocado terrine with prawns

Ingredients for 4 servings:

• 1 avocado(s)
• 250 g prawns
• ½ carrot(s)
• 100 g crème fraîche
• 1 egg white
• lemon juice
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

elegant starter

Peel half a carrot, cut into small cubes, and blanch them in salted water. Set the blanched cubes aside. Peel and pit the avocado, and cut the flesh into strips. Quickly cook the peeled shrimp in white wine until tender, then let cool. Purée the cooled shrimp with the crème fraîche and egg white using a hand blender until smooth. Season with salt, pepper, and lemon juice. Pour one-third of the mixture into a terrine dish lined with cling film. Sprinkle with the diced carrots and cover with another third of the mixture. Add the avocado strips on top. Cover everything with the rest of the mixture. Place the terrine in the oven and cook in a water bath at 175°C for one hour. Serve cold with a salad.