Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 Tbsp gelatine
- ½ Pint chicken stock
- 3 California avocados
- ½ Juice of half a lemon
- ½ oz mayonnaise
- ¼ Pint double cream
- Salt and freshly ground black pepper
- 8 oz peeled prawns
- (Small cubes of cooked fish or chicken may be substituted for the prawns)
- =
Directions
Put the gelatine in a bowl with 4 tbsp of cold water and set aside for a few minutes until it becomes spongy
Heat the chicken stock in a pan, add the gelatine and stir until dissolved.
Do not allow it to boil over or the gelatine will become stringy.
Peel, half and stone the avocado, setting aside one of the halves for garnish.
Mash the avocados with the lemon juice and then mix in half the mayonnaise, cream, and salt and pepper to taste.
Stir in the gelatine mixture and pour into a 3 pint ring mould. Chill until set.
Mix the prawns with the rest of the mayonnaise. Turn out the avocado ring and fill the centre with prawns.
Garnish with the reserved avocado, cut into slices or cubes.