Prawn salad with horseradish cream

Potatoes

• 700 g water
• 500 g kipfler potatoes (small), cut into halves
• 24 large raw prawns de-veined, peeled but with tails intact
• salt to season
• 1 tbsp sherry vinegar
• 1 ½ tbsp extra virgin olive oil
• 40 g eschalots cut into fine dice

Sweet pickled cucumbers

• 150 g Lebanese cucumber (approx. 3), peeled, deseeded and cut into fine dice
• 50 g raw sugar
• 50 g white wine vinegar
• 100 g water

Horseradish cream

• 80 g thickened cream
• 50 g horseradish (see Tips)
• 60 g crème fraîche
• ½ tsp ground white pepper
• salt to taste

Assembly

• 1 tbsp pink peppercorns (optional)
• ½ bunch baby radishes cut into quarters
• 5 sprigs fresh chervil
• 50 g salmon caviar (optional)