8oz / 225g Burren smoked Irish Salmon (cold sm.)
7 fl oz / 200ml fish stock
Juice of half a lemon
Bechamel sauce made with 10 fl oz milk, 1/2oz butter and 1/2oz flour
2 tablespoons mayonnaise
4 level teaspoons gelatine dissolved in 4 tablespoons water
10 fl oz whipped cream
6 oz peeled prawns
8 whole prawns
4 oz / 125g smoked salmon
Sprigs of parsley
Put the smoked salmon pieces, fish stock and lemon juice into a blender or food processor and blend until smooth.
Transfer to a bowl and add the Bechamel sauce, mayonnaise and dissolved gelatine.
Lightly whip the cream and stir into the salmon mixture. Season with pepper.
Put into an oiled 1.5 pint mould and leave to set in the fridge.
To serve, turn out onto a serving dish and garnish with piles of prawns and rolls of smoked salmon.