Prawn (shrimp) and Smoked Salmon Terrine

Serves: 12-16

You will need

Knob of butter
2 bunches of spring onions, finely chopped
340g (12 oz) thinly sliced smoked salmon
250g (9oz) mascarpone
Juice of 1 lemon
4 tbsp snipped fresh chives
12 drops of Tabasco sauce
1 tsp salt
Freshly ground black pepper
550 g cooked, peeled prawns
(shrimp) (800 g / 1 lb 12 oz frozen
1 x 50-g (2-oz) jar of Onuga or Avruga ‘caviar’, optional


1 Cook the onions in the butter gently until soft but not coloured. Allow to cool.

2 Wet the inside of a 1.2 litre (2 pint) terrine or loaf tin and line with clingfilm, then slightly overlapping slices of smoked salmon, leaving a little hanging over the sides to fold back over the top when filled. Finely chop the rest of the smoked salmon.

3 In a large bowl beat together the mascarpone and onions. Stir in the lemon juice, chives, chopped smoked salmon, Tabasco, salt and pepper.

4 Drain the prawns on paper towel and then squeeze gently in your hands to extract the excess moisture but not to dry them out completely. Chop briefly in a food processor or by hand. Don’t over-do it, they should still be chunky and have some texture. Mix into the rest of the ingredients. Check the seasoning. You may like to add some more Tabasco.

5 Finally, stir in the ‘caviar’, if using, and spoon into the prepared terrine, pressing down as you go. Fold the overlapping smoked salmon over the top, cover and chill overnight. To serve, turn out, remove the clingfilm and slice straight from the fridge.

6 Decorate with chopped chives or watercress and serve with pickled cucumber.

[Recipes courtesy of Make it Easy, by Jane Lovett, (IMM Lifestyle Books), RRP (£12.99)]

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