Smoked salmon and prawn terrine

Method Print recipe

1. Blend the cream, eggs, chive, prawn and salmon in a blender until smooth
2. Layer a terrine mould with cling film, then line the mould with the smoked salmon.
3. Spoon the mixture into the mould ensuring that there is smoked salmon showing on the top, then wrap in cling film.
4. Steam for around 20-30 minutes or until it reaches temperature.
5. Allow to cool, then slice.
6. Place the rocket in a bowl and sprinkle with pomegranate. Place a slice of the terrine on top.
7. Using 1 lemon, juice the lemon into a bowl and mix with the mayonnaise and whisk. Drizzle the dressing over the bowl.
8. Cut the other lemons and use to garnish the rest of the slices.

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