Using kitchen paper, dry the prawns thoroughly. Executive Chef has gifted Style readers with an easy-to-follow recipe for a simple, refreshing starter for dinner guests to enjoy. 4. This story has been written by a Guest Styler for Style Digital. The deliciously deep rosy colour of this Wild Smoked Salmon & Prawn Pâté with its soft texture and sweet flavours that hint of the sea, is food to fall in love with. The Waitrose & Partners farm, Leckford Estate. Read about our approach to external linking. Stir in the sweet chilli and season with salt and white pepper. Serve the mousse in slices with lemon wedges and Melba toast. Reserve 4 slices of the smoked salmon, then finely chop the rest with the prawns and place in a bowl. 1 tablespoon of sweet chilli sauce Spread it lavishly on slices of crisp crostini (see the recipe for perfect crostini here) and serve with a glass of chilled Champagne and I think you could literally have your lover eating out of your hand! Roast peppered beef with bourbon mustard and all the trimmings. Arrange two prawns on each side of the lemon slices (4 prawns per person) and garnish both with a small sprig of flat leaf parsley. Stir in the ricotta, and mix together. 1. Poach the salmon until barely tender. ½ x 15g pack chives, very finely sliced Season. If this little number doesn’t impress your Valentine, I don’t know what will!, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook. on your browser, you can place your order by contacting our With the motor still running, gradually pour in the double cream until the mixture thickens to a mousse, scraping the sides of the food processor with a spatula halfway through blending. Method: We’re Brisbane’s most stylish source of lifestyle, fashion, food and beauty news, showcasing what’s hot, what’s new and what’s on in Brisbane, Queensland, the country and the world—while still celebrating everything homegrown. 50g (2oz) wild Alaskan smoked salmon . 250g Waitrose Wild Caught, Extra Large Canadian Frozen Prawns, thawed Drizzle with the dressing and garnish with the remaining chives. The ultimate Primal recipe collection for a low-carb lifestyle, by Susan Smith in Fish & Seafood, Nibbles, Starters, Entertaining. Iron 0%, 3 Ounce , peeled and roughly chopped (75 g / 1/2 cup). 4. Trim and rinse 2-3 bunches of hydroponic baby watercress and spread on a platter around the mousse. 4. You are free to manage this via your browser setting at any time. 1 pink grapefruit 25g (1oz) large Canadian cold water prawns, defrosted. Customer Sales and Support Centre by free phone on 0800 1 88884 or Pour half of the mixture into the terrine. Using kitchen paper, dry the prawns thoroughly. Don’t add any salt as the smoked salmon has enough salt to sufficiently flavour the pâté without. Stir into the salmon mixture and add half the lime and lemon zest and lime and lemon juice to taste. Taste the pâté and add a little more lemon juice if needed. 2 mandarins Whisk the lemon juice, oil and chives together. 200g pack smoked salmon To make this seafood pate even more luxurious (and a little less salty) I combined the smoked salmon with some big juicy Canadian cold water prawns. 400g pack Waitrose Scottish Salmon Smoked Over Oak