Shell the yabbies; put the flesh aside. Peel and finely chop the onion and the garlic. Chop the parsley to give 2 tablespoons.Finely grate the lime rind and squeeze the juice; put aside.
Heat the butter in a large, heavy-based frying pan and add the chopped onion and garlic. Cook, stirring, until the onion has softened but not coloured.
Place the onion and garlic mixture, together with the pan juices, into the bowl of a food processor. Add the yabbies, chopped parsley, the lime rind and juice, and the brandy. Process for 10–15 seconds until the yabbies are coarsely chopped.
Season with sea salt and black pepper and add the horseradish. Process for a further 5–6 seconds. Transfer the mixture to a bowl and fold in the sour cream.
To serve, arrange lettuce leaves on individual plates, spoon on some pâté, garnish with lime wedges and celery, and accompany with toast.
NUTRIENTS PER SERVING:
good source of vitamins B group and E, and iodine.
This pâté can be prepared up to 24 hours in advance. Keep it in the refrigerator, tightly covered with plastic wrap, until required.