Ingredients (serves 6):
- 225g/8oz fresh salmon fillet
- fish stock for poaching
- 50g/2oz best peeled prawns
- 300ml/1/2pt thick mayonnaise
- juice of half a lemon
- 4 gelatine leaves (alternatively 6g gelatine powder)
- 3 medium tomatoes, peeled, seeded and diced
- 4 spring onions, trimmed thinly sliced and blanched
- 1 tbsp finely chopped fresh parsley
- sea salt and freshly ground white pepper
- lamb’s lettuce and salad to serve
Preparation:
- First poach the salmon in just enough fish stock (or water) to cover for around 3 minutes, depending on thickness. Leave to cool in the poaching liquor. Drain, reserving 150 ml/1/4 pt stock. Skin salmon and break into large pieces. Reserve. Roughly chop prawns and reserve with salmon in the fridge.
- Spoon mayonnaise and lemon juice into a bowl and beat smooth. Place gelatine leaves in enough cold water to cover and leave to soften - around 5 minutes. Remove from water and transfer to reserved stock and stir briskly to dissolve (alternatively prepare the gelatine powder following the package instructions). Leave to cool. Add to mayonnaise and stir.
- Line a 600 ml/1pt terrine or loaf tin with cling film. Pour in a 1/2in/1cm layer of mayonnaise mix. Leave to set in the fridge. Scatter over half tomato dice, spring onion slices and parsley. Arrange salmon pieces along the length of the tin with chopped prawns. Season. Scatter with remaining tomato, spring onion and parsley. Cover with two thirds of remaining mayonnaise mixture. Tap terrine on worktop to make sure there are no air pockets. Finally pour over the rest of the mayonnaise mix and smooth top. Leave to set.
- Pull up the clingfilm to unmould the terrine onto a platter. Serve in thick slices with a flourish of lambs lettuce and salad on the side.
