Easiest Way to Make Favorite Sig's Avocado,Mushroom and Prawn pate with lemondip

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, sig's avocado,mushroom and prawn pate with lemondip. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Sig's Avocado,Mushroom and Prawn pate with lemondip is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Sig's Avocado,Mushroom and Prawn pate with lemondip is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook sig's avocado,mushroom and prawn pate with lemondip using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sig's Avocado,Mushroom and Prawn pate with lemondip:

1. Prepare 16 sheets white gelatine
2. Take 300 grams white button button mushrooms
3. Get 3 ripe avocados
4. Get 2 bunches fresh basil
5. Make ready 4 tbsp fresh lemon juice
6. Prepare 400 ml vegetable stock.preferably from jar
7. Make ready 200 grams prawns
8. Make ready 1 pinch salt and pepper for seasoning
9. Prepare 300 grams Crème fraíche for dip
10. Get 1 lemon,zested
11. Take 4 tbsp fresh lemon juice

Steps to make Sig's Avocado,Mushroom and Prawn pate with lemondip:

1. Line a bread loaf tin with baking paper,keep in fridge.Soften gelatine in cold water.Fry chopped mushroomes gently without fat until all the liquid from them has evaporated. Take the flesh of avocado,chopped leaf of one of the bunches of basil,4 tablespoons lemonjuice and blend into puree.
2. Add chopped prawns and mushrooms as well as disolved gelatine to the avocado mix.Season well. Pour into the chilled tin and stand cold in fridge preferably over night.
3. Mix Crème fraíche with lemon peel and night
4. Before serving turn the pate onto serving plate,decorate with the rest of the basil and serve with lemon dip.

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