Salmon & Prawn Terrine

Salmon & Prawn Terrine.

Ingredients:

300-350 g smoked salmon...
250-300 g prawns, cooked and sliced
250 g salmon, cooked (boiled or grilled)
500 ml cup milk (warm up before mixing!!! - it doesn't have to be boiling hot, but close to it)
250 ml (1 cup) sour cream (or Fromage Blanc)
5 g gelatin (approx. 5 gelatin sheets)
some water (to cover the gelatin sheets)
chives
salt/pepper
zest & juice from 1/2 lemon
Garnish: lumpfish caviar, lemon, smoked salmon, dill.

Method:
1) Soak the gelatin leaves in cold water. Meanwhile grease, then neatly line a 1.25 litre loaf tin with cling film leaving lots of overhang. Cover the base of the tin with smoked salmon slices. This will be the top when it’s turned out. Line the sides of the tin with more slices of smoked salmon, overlapping slightly, so they overhang the sides – don’t leave gaps. Reserve some salmon slices for the bottom of the finished terrine.
2) Whizz the sour cream and warm milk in a food processor with shallot, the lemon zest and juice and cooked salmon fillets. Add gelatin. Mix again until smooth. Season well with pepper and a little salt. Add chives.
3) Spread 1/3 of the cream mix into the tin, then place half of the prawns over the top. Spread another third of the cream mixture over the top., add another prawn layer. Top with the remaining mixture.
4) Lay the rest of the salmon slices on the top, then neatly fold over the overhanging salmon.
5) Cover with the overhanging cling film to enclose.
6) Fridge overnight.
7) Take the terrine out of the fridge 10 minutes before serving, unwrap the cling film, then carefully invert onto a platter. Serve with lemon, caviar & dill.