Smoked Paprika Coriander Prawns bound with Creme Fraiche, Sun Dried Tomato Blini with a Citrus Dressing

Prep Time


Cook Time

15 min




7575 g Country Range Prawns

1010 g Country Range Smoked Paprika

3 3 sprigs fresh coriander, chopped

2525 g Country Range Crème Fraiche

For the blini:For the blini:

3 3 tbsp Country Range Plain Flour

1 1 Country Range Free Range Medium Egg

1 x1 x Country Range Plain Flour

3 3 tbsp cream

5050 g Country Range Butter

salt and pepper, to season

2525 g Country Range Sundried Tomatoes, chopped

For the citrus dressing:For the citrus dressing:

1 1 orange, juice only

1 1 pink grapefruit, juice only

1 1 lemon, juice only

½ ½ shallot, peeled and sliced

1 1 clove garlic

1 1 sprig fresh thyme

1 1 tbsp sugar

2525 g Country Range English Mustard

salt and pepper, to season

150150 ml Country Range Vegetable Oil

Multiply by
  • 1For the blini, place the flour, egg and cream in a food processor and blitz until smooth.
  • 2Place the butter in a pan and place over heat until nutty brown. Add to the mixture and season with salt and pepper. Add the chopped sundried tomatoes.
  • 3Add a trickle of oil to a non-stick frying pan. Once hot, place a tablespoon of the mixture into the pan and leave to cook for 3-4 minutes. Once golden, turn over and cook for a further 1-2 minutes. Remove from the pan and leave to cool.
  • 4For the citrus dressing, place the citrus juices in a pan with the garlic clove, sliced shallot, thyme and sugar. Place on the heat and reduce by half the amount.
  • 5Place the mustard into a medium sized bowl and whisk in the reduced citrus juices. Continue whisking in the vegetable oil and season with salt and pepper.
  • 6Squeeze any excess water from the prawns and place in a medium sized bowl. Add the smoked paprika, chopped coriander and creme fraiche and bind together.
  • 7Place the blini in the centre of the plate with th prawn mix on top. Garnish around with the citrus dressing and rocket or mixed cress.