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Serves: 6 (6 x 140ml moulds)
Preparation time: 30 minutes
Cooking time:10 minutes
Chef’s tip: It is important to keep the cream cheese as cool as possible or it will split.
80g king prawns (peeled and de-veined)200g salmon fillets75g unsalted butter (softened)200g cream cheese(ensure you buy the firmer type of cream cheese)3 tbsp dill1/2 tsp lemon juice50g mayonnaiseSeason to taste4 smoked salmon slices
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