Recipe: Smoked salmon and prawn terrine

Ingredients

Olive oil
5 large red peppers
4 spring onions, finely chopped
Zest of 1 ripe lemon
1 tbsp gelatine, dissolved in 3 tbsps lemon juice
2 tbsp dill, freshly chopped
2 x 230g spring onion cream cheese
1 tbsp horseradish sauce
Salt and pepper
1kg Cape Point jumbo pink prawns, steamed and shelled
300g Limited Edition Cold Smoked Salmon

Method

1. Quarter the peppers and remove the seeds and pith.

2. Place them onto an oven tray, drizzle with olive oil and season with a little salt.

3. Bake for 20–25 min. in an oven preheated to 180°C.

4. When done, remove, place the peppers in a bowl and cover with cling film for 10 min, after which you remove the skins.

5. Stir the spring onions, gelatine mixture, lemon zest and dill into the cream cheese together with the horseradish sauce. Season with salt and pepper

6. Line a 26 x 13 x 6 cm loaf tin with cling wrap, line the base with red pepper and spread half the cream cheese mixture onto the red peppers.

7. Break the salmon into chunks and place onto the cream cheese.

8. Cover the salmon with the prawns, spoon over the remaining cream cheese mixture and top with the remaining red peppers. Garnish with sliced cucumber and serve.

Recipe supplied by Checkers

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