Ingredients

• 80g king prawns (peeled and de-veined)
• 200g salmon fillets
• 75g unsalted butter (softened)
• 200g cream cheese(ensure you buy the firmer type of cream cheese)
• 3 tbsp dill
• 1/2 tsp lemon juice
• 50g mayonnaise
• Season to taste
• 4 smoked salmon slices 

Method

1. Line the moulds with some cling-film and store in the refrigerator.
2. Gently cook the salmon fillets and king prawns in a little fish stock or use a steamer.
3. When they are cooked place them in the refrigerator to cool.
4. Attach the knife blade to the food processor.
5. Add the dill and chop.
6. Take the fish out of the refrigerator and peel off the skin.
7. Remove the darker meat which runs down the centre of the fillet.
8. Place half the fish, and all of the rest of the ingredients(except the smoked salmon) into the food processor fitted with the knife blade.
9. Process the mixture but only mix until the mixture has combined.
10. Be careful not to over process or the mixture will split.
11. Then add the rest of the fish and pulse briefly.
12. Spoon the mixture into the prepared mould and return to the refrigerator for at least an hour.
13. To serve, remove the cream from the mould and remove the cling-film. Place in the centre of a serving plate. Do this at least ½ an hour before you intend to serve it (depending upon the warmth of your room).
14. Cut the smoked salmon into strips and scatter around the base of the cream. Serve with a Marie Rose sauce (to make the Marie Rose sauce mix together an equal amount of mayonnaise with tomato ketchup).

Chef’s tip: It is important to keep the cream cheese as cool as possible or it will split.