Prawn and salmon terrine

Prawn and salmon terrine

Ingredients (serves 12)

  • 300g smoked salmon, sliced
  • 200g salmon fillet, cooked and flaked
  • 200g prawns, cooked and chopped
  • 200g fresh spinach
  • 15g unsalted butter
  • pepper and salt to taste
  • zest of 1 lemon
  • 3 tablespoons lemon juice
  • 3 pinches cayenne pepper
  • 1 teaspoon chopped fresh thyme
  • 250ml full fat crème fraîche
  • 4 or 5 sheets of gelatine

 

Preparation 45 mins - Cooking 3 min - 8 hrs chilling

  • Line a loaf tin with cling film. Line the base and sides with 3/4 of the smoked salmon.
  • In a large pan over medium heat, add the spinach with a small knob of butter and cook about 3 mins. Set aside to cool.
  • When cool enough to handle, squeeze as much water out of the spinach as possible and then finely chop it and add some freshly ground black pepper.
  • In a bowl, combine the flaked Preparation 45 mins - Csalmon, chopped prawns, lemon
    juice, lemon zest, cayenne
    pepper, thyme and salt.
  • Prepare the gelatine according to the packet’s instructions.
  • In another bowl, lightly whip the cream, then fold in the salmon mixture. Fold in the prepared gelatine.
  • Pour half of the mixture into the terrine. Top with the spinach mixture. Gently spoon the remaining salmon mixutre oking 3 min - 8 hrs chilling over the spinach.
  • Fold over any of the smoked salmon slices that stick up; finally completely cover with the rest of the smoked salmon slices.
  • Cover with cling film and chill in the fridge for 8 hours.
  • To serve, loosen round the edges, and invert the terrine onto a serving platter. Cut finger-width slices. Watercress and lemon garnish is great!