Cream cheese, prawn and salmon terrine starter
Salmon parcels a delicious start to meal
CREAM CHEESE, PRAWN AND SALMON TERRINE STARTER
Smoked salmon trout can be substituted for the salmon
- 100g cooked prawns, peeled and roughly chopped
- 250g low-fat cream cheese
- Zest of half a lemon
- 15ml chives, chopped
- 5ml horseradish sauce
- 100g sliced smoked salmon
- Rocket and melba toast to serve
In a bowl, combine prawns, cream cheese, lemon zest, chives and horseradish, season with salt and pepper and then mix well.
On a clean cutting board lay down a slice of smoked salmon making sure it will be big enough to encase the filling; lay two slices together if slices are too small.
Place a large spoonful of the mixture on one edge of the smoked salmon and roll up, tucking in the sides as you go along. Continue until four parcels are made.
Wrap the parcels individually in cling wrap and place in freezer for 15 minutes to set slightly.
Remove the parcels from freezer, remove cling wrap and slice each parcel lengthways into three pieces and place each piece onto a melba toast, then on a bed of rocket.
TIME: 30 minutes