June 2009

Prawn Terrine

Ingredients - Serves 6

500g deshelled and cleaned prawns
300g fresh salmon
1 small red onion
1 bunch mixed herbs
250g smoked salmon
200g unsalted butter

Dressing

Homemade Mayonnaise 100ml
25 ml tomato ketchup
1 bunch chopped chives
1 teaspoon horseradish

Method

Pan fry the prawns and salmon gently in a little bit of butter. Remove from the heat and allow to cool.   Finely dice the herbs and red onion. When cool roughly chop the cooked prawns and salmon, add the onion and herbs, melt the remaining butter and add to the prawn mix. Line the terrine dish with cling film and then line again with smoked salmon. Fill the terrine mould with the prawn mix. Cover with cling film and refrigerate overnight.

To make the dressing

Whisk all the ingredients together in a mixing bowl. If the dressing is too thick, add some water to reach required consistency.

To serve

Slice the terrine into six equal portions. Place one in the centre of the plate. Drizzle some of the dressing around the terrine. Serve with a green salad and some lemon wedges.