Smoked Salmon & Prawn Terrine

Ingredients:

450g smoked salmon slices
50g unsalted butter, softened
250g soft cheese
Juice of 1 lemon
Salt & black pepper
200g peeled cooked prawns
Small bunch of dill, chopped
1 Pyrex Non-Stick Loaf Pan

1. Line a Pyrex non-stick loaf pan with cling film allowing excess to fold over the filled terrine.
2. Use 300g of the salmon slices to line the tin, allowing enough hanging over the sides to cover the top once the filling has been spooned in the centre.
3. In a food processor blend together the remaining salmon, soft cheese and juice of the lemon to taste. Season with salt & pepper.
4. Fold in the cooked prawns and chopped dill.
5. Spoon into the lined terrine then fold over the salmon slices followed by the cling film.
6. Place in a refrigerator and chill overnight. Cut into slices and serve with a green salad.