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Prawn and salmon terrine with dill sauce
Fruit and vegetables
1
lime
, finely grated zest and juice
few fresh sprigs
dill
, finely chopped
few fresh
chives
, finely snipped
½
cucumber
, seeds removed, coarsely grated or thinly sliced
½
lime
, juice only
small bunch fresh
dill
Cooking ingredients
4 leaves
gelatine
, soaked in cold water
salt and freshly ground
black pepper
2 tsp cider
vinegar
Dairy, eggs and chilled
100ml/3½fl oz
double cream
100ml/3½fl oz
single cream
300ml/10fl oz plain yoghurt or
soured cream
Meat, fish and poultry
200g/7oz
salmon
350–400g/12–14oz
smoked salmon
, preferably in long strips
150g/5½oz cooked
prawns
Back to recipe
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