HI, try this. Just made it as it is still raining!!. It is delicious. I
did not us asparagus but put the prawns in the middle instead. Angus
might like it, Toby definitely will.

Dad xx


Salmon and Prawn Terrine
Serves 6-8
Terrines can be a fiddle to make. This one from Penny Leach is
blissfully simple and makes a delicious, slightly smoky pâté. Cut it in
chunks and eat with your fingers, perhaps with mayonnaise flavoured with
lemon zest and chopped fresh dill.
For pretty terrine slices, bake it in a 1lb/450g loaf tin lined with
foil. Spoon half the mixture in and top with steamed asparagus spears.
Spoon in the rest and bake as below. The asparagus makes the slices a
little more fragile, but lovely for a summer lunch in the garden.

• 1lb 2oz/500g salmon fillet, cut into chunks
• 4oz/110g large shelled prawns
• 4oz/110g smoked salmon pieces
• 2 large egg whites, lightly beaten
• A squeeze of fresh lemon juice
Heat the oven to 180C/350F/gas mark 4 and oil a 1 pint/500ml soufflé dish.
Place all the ingredients in a food processor and whizz them until
smooth. Season with freshly ground pepper - white for preference.
Spoon into the prepared dish or tin and smooth the surface. Cover with a
piece of baking parchment and cover the top of the dish tightly with foil.
Stand the dish in a deep roasting tin, then pour hot water in the tin
until it comes at least halfway up the sides of the dish.
Bake for 25-35 minutes or until the mixture is set and just firm to
touch. Cool in the dish.

Makes a nice change from spam :-)
I think you got the wrong group.

"Neil Cooper" <(E-Mail Removed)> wrote in message
news:42b17b15$0$18647$(E-Mail Removed)...
> HI, try this. Just made it as it is still raining!!. It is delicious. I
> did not us asparagus but put the prawns in the middle instead. Angus might
> like it, Toby definitely will.

> .. snip

In news:ivfse.19371$(E-Mail Removed),
Adrian Carter <(E-Mail Removed)> types these words of wisdom:
> Makes a nice change from spam :-)
> I think you got the wrong group.


Yeah and its not even free


--
Lew/+Silat

Neil Cooper wrote:
> HI, try this. Just made it as it is still raining!!. It is delicious. I
> did not us asparagus but put the prawns in the middle instead. Angus
> might like it, Toby definitely will.
>
> Dad xx
>
>
> Salmon and Prawn Terrine
> Serves 6-8
> Terrines can be a fiddle to make. This one from Penny Leach is
> blissfully simple and makes a delicious, slightly smoky pâté. Cut it in
> chunks and eat with your fingers, perhaps with mayonnaise flavoured with
> lemon zest and chopped fresh dill.
> For pretty terrine slices, bake it in a 1lb/450g loaf tin lined with
> foil. Spoon half the mixture in and top with steamed asparagus spears.
> Spoon in the rest and bake as below. The asparagus makes the slices a
> little more fragile, but lovely for a summer lunch in the garden.
>
> • 1lb 2oz/500g salmon fillet, cut into chunks
> • 4oz/110g large shelled prawns
> • 4oz/110g smoked salmon pieces
> • 2 large egg whites, lightly beaten
> • A squeeze of fresh lemon juice
> Heat the oven to 180C/350F/gas mark 4 and oil a 1 pint/500ml soufflé dish.
> Place all the ingredients in a food processor and whizz them until
> smooth. Season with freshly ground pepper - white for preference.
> Spoon into the prepared dish or tin and smooth the surface. Cover with a
> piece of baking parchment and cover the top of the dish tightly with foil.
> Stand the dish in a deep roasting tin, then pour hot water in the tin
> until it comes at least halfway up the sides of the dish.
> Bake for 25-35 minutes or until the mixture is set and just firm to
> touch. Cool in the dish.
>
>
Sorry everyone. Was meant to be an email to my daughter. One of the
risks of not running a separate email client(I use Thunderbird) and
being middle aged and forgetful!!

"Neil Cooper" <(E-Mail Removed)> wrote in message
news:42b1d553$0$18646$(E-Mail Removed)...
> Neil Cooper wrote:
>> HI, try this. Just made it as it is still raining!!. It is delicious. I
>> did not us asparagus but put the prawns in the middle instead. Angus
>> might like it, Toby definitely will.
>>
>> Dad xx
>>
>>
>> Salmon and Prawn Terrine
>> Serves 6-8
>> Terrines can be a fiddle to make. This one from Penny Leach is blissfully
>> simple and makes a delicious, slightly smoky pâté. Cut it in chunks and
>> eat with your fingers, perhaps with mayonnaise flavoured with lemon zest
>> and chopped fresh dill.
>> For pretty terrine slices, bake it in a 1lb/450g loaf tin lined with
>> foil. Spoon half the mixture in and top with steamed asparagus spears.
>> Spoon in the rest and bake as below. The asparagus makes the slices a
>> little more fragile, but lovely for a summer lunch in the garden.
>>
>> • 1lb 2oz/500g salmon fillet, cut into chunks
>> • 4oz/110g large shelled prawns
>> • 4oz/110g smoked salmon pieces
>> • 2 large egg whites, lightly beaten
>> • A squeeze of fresh lemon juice
>> Heat the oven to 180C/350F/gas mark 4 and oil a 1 pint/500ml soufflé
>> dish.
>> Place all the ingredients in a food processor and whizz them until
>> smooth. Season with freshly ground pepper - white for preference.
>> Spoon into the prepared dish or tin and smooth the surface. Cover with a
>> piece of baking parchment and cover the top of the dish tightly with
>> foil.
>> Stand the dish in a deep roasting tin, then pour hot water in the tin
>> until it comes at least halfway up the sides of the dish.
>> Bake for 25-35 minutes or until the mixture is set and just firm to
>> touch. Cool in the dish.
>>
>>
> Sorry everyone. Was meant to be an email to my daughter. One of the risks
> of not running a separate email client(I use Thunderbird) and being middle
> aged and forgetful!!

Your forgiven `cos it sounds delicious. <g> %> ).

Never mind; it was delicious.

"Neil Cooper" <(E-Mail Removed)> wrote in message
news:42b1d553$0$18646$(E-Mail Removed)...
>>
> Sorry everyone. Was meant to be an email to my daughter. One of the risks
> of not running a separate email client(I use Thunderbird) and being middle
> aged and forgetful!!