Russian Salad with Prawns


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



Dressing: combine hazelnut oil, olive oil, safflower oil, apple cider vinegar, shallots, lemon juice, salt and pepper.

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.