Yum! Get swanky with this Prawn, Smoked Salmon & Crab Terrine

Elegant and delicious, this GF mousse-like seafood terrine is topped with a beautiful pattern of prawns. It looks very impressive but is surprisingly easy to achieve. It is important to chill the terrine well to give a firm set, which will allow for neat slices on serving. Be sure to squeeze any excess water from the crabmeat. It might take a pack of about 150g of crabmeat to give 100g when squeezed dry.

SERVES 6

3 gelatine leaves

Sunflower oil, for greasing

12 small cooked, peeled tiger prawns (about 75g)

400g smoked salmon

25g unsalted butter, softened

150ml double cream

1 tbsp brandy (optional)

Few dashes of Worcester sauce

Few dashes of hot pepper sauce (such as Tabasco)

100g dry, white crabmeat (see introduction above)

Sea salt and freshly ground black pepper

LEMONY SALAD:

4 tbsp extra virgin olive oil

Juice of ½ lemon

1 tsp Dijon mustard

¼ tsp clear honey (optional)

125g mixed salad leaves

TO SERVE:

Small handful of fresh dill leaves

1 chive flower, broken up (optional)

1 lemon

Crispbreads, crackers or wholemeal bread slices (choose gluten-free options if necessary)

ESSENTIAL KIT:

Kettle

1-litre loaf tin (10 x 20cm)

Food processor

METHOD:

Place the gelatine leaves in a small, wide bowl, pour over enough cold water to cover and leave to soak for about 10 minutes until they are softened.

Put the kettle on to boil, about a quarter full.

Grease the loaf tin with oil and line with non-stick baking paper, leaving a 5cm excess hanging over the edges. Cut the prawns in half horizontally down their length. Lay them out in neat rows, pink-side down, on the bottom of the tin. Pack them in tightly against each other to keep gaps to a minimum. Chill in the fridge.

Place the smoked salmon and butter in a food processor and blend until smooth. Drain the water from the softened gelatine, pop it back in the bowl and pour over 1 tablespoon of just-boiled water, stirring until dissolved. Pour this into the processor and add the cream and brandy (if using). Blend until well combined and then add Worcester sauce, hot pepper sauce and seasoning to taste (remembering the smoked salmon may be salty). Transfer to a medium bowl and stir in three-quarters of the crabmeat.

Spoon the mixture into the tin and spread evenly, being careful not to disturb the prawns. Cover and chill in the fridge for at least 6 hours or overnight, until set.

To prepare the salad dressing, put the oil, lemon juice and mustard into a large bowl, whisk together and season to taste, adding the honey for a little sweetness if you like. Toss the salad leaves through the dressing when ready to serve.

Invert the loaf tin onto a long serving platter to reveal the terrine. Scatter the reserved crab meat over the top, and garnish with the dill and chive flower. Cut the lemon into six wedges and pop in a small bowl.

Place the terrine on the table with the dressed salad, lemon wedges and crispbreads, crackers or slices of bread. To serve, use a long, sharp knife to cut the terrine into 12 slices, dipping the knife in hot water and wiping dry before each cut for a cleaner and easier result.

For a twist…

• Serve in individual portions – spoon the seafood mixture into 6 x 125ml ramekins or glasses and arrange the prawns on top.

The cookbook will be available in stores from Thursday, 2nd June 2016.