Elegant Salmon and Prawn Terrine: A Seafood Masterpiece

Ingredients

• 6 large slices smoked salmon
• 450g fresh salmon, chopped
• 5 eggs
• 200ml Cucina d’Oro cooking sauce
• 2 teaspoons dried dill
• 350g prawns, shelled and deveined
• 3 tablespoons parsley
• 2 teaspoons lemon zest, finely grated
• Salt and freshly ground pepper
• Finely chopped parsley
• Red Elmar black caviar

Instructions

1. Grease a terrine with a little butter. Line the bottom and sides of the terrine with baking paper.
2. Grease over the paper. Lay the smoked salmon slices neatly in the terrine over the baking paper.
3. They must cover the bottom and sides of the terrine.
4. Place the chopped salmon in a blender. Add the eggs, cooking sauce, dill, salt, and pepper. Blend until smooth.
5. Pour half the mixture into the terrine and spread out evenly.
6. Arrange the prawns neatly over the salmon mixture.
7. Season with salt and pepper and sprinkle the parsley and lemon zest.
8. Pour the remaining salmon mixture over the prawns and smooth the top with a spatula.
9. Cover the terrine with foil and seal well.
10. Place the terrine in a baking dish and fill the dish with boiling water until it reaches up to 4 cm below the rim of the terrine.
11. Place in a 180°C oven and cook for 1 hour or until well set.
12. Bring out of the oven and cool completely. Refrigerate for 6 hours.
13. Turn out the terrine on a suitable serving dish and peel off the paper.
14. Serve with Red Elmar black caviar.