- 225g/8oz cooked salmon
- 300ml/1/2 pint cold bechamel sauce
- 150ml/1/4 pint mayonnaise
- Salt and pepper
- 1/2 oz gelatin, dissolved in 3 tbsp water
- 75ml/21/2fl oz doubel cream, whipped
- 50g/2 oz chopped prawns
1. Oil dish. Pound salmon until smooth. Add bechamel sauce and mayonnaise to salmon a little at a time. Season.
2. Fold in dissolved gelatin, cream and prawns. Turn into mould and leave to set.