300g smoked salmon, sliced
200g fresh spinach, stem removed
Freshly ground black pepper
2 tsp. extra virgin olive oil
200g salmon fillet, cooked and flaked
200g prawns, cooked and chopped
4 tsp. agar agar powder
zest of 1 lemon
3 tbsp. lemon juice
3 pinches cayenne pepper
1 tsp. chopped fresh thyme
250ml full fat yoghurt
1 cup watercress
squeeze of lemon
4 tbsp. microherbs (or mixed herbs)
salt and pepper
Line a baking tin with cling film and line the base and sides with smoked salmon.
In a large pan over medium heat, add the spinach and cook until it is wilted, about 3 minutes. Set aside to cool. When cool enough to handle, squeeze as much water out of the spinach as possible and then finely chop it along with a small drizzle of extra virgin olive oil and some freshly ground black pepper. Allow to cool completely.
In a large bowl, combine the flaked salmon, chopped prawns, lemon juice, lemon zest, cayenne pepper, thyme and salt. In another bowl, fold together the yoghurt and agar agar powder and mix into salmon mixture. Pour half of the salmon mixture into the terrine. Top with the spinach mixture. Gently spoon the remaining salmon mixture over the spinach.
Fold over the smoked salmon slices, making sure there are no gaps. Cover with cling film and tightly pack down. Chill in the fridge for a minimum of 8 hours, or up to 2 days.
Roughly dice avocado and watercress. Combine with lemon and herbs. Season.To serve, loosen round the edges, and invert the terrine onto a serving platter. Cut finger-width slices, 1 or 2 per person. Serve with salad.