110 g/4 oz of poached salmon
100 g/3½ oz of cream cheese
275 ml/½pint of whipping cream
1 pack of smoked Glangwili salmon
1 bunch of basil or dill or tarragon
250 g/9 oz of prawns
1 roasted red pepper
juice of ½ a lemon
Anglesey sea salt
black pepper

METHOD

Beat the cream and cream cheese together. Add your chosen fresh herbs and mix well with the cream and cheese. Place a piece of cling film on a table and then place the salmon on top of it to create a layer of fish without any gaps - it is important that the pieces of salmon overlap each other in order to create a perfect bed for the filling. Spread a layer of the cream cheese on the salmon. Then, put a layer of prawns on top of the salmon and cream cheese and run a strip of the roasted red pepper down the centre of the fish. Place a layer of the cooked salmon on top. Hold the cling film and roll the salmon to create a cylinder shape. Ensure that the parcel is securely wrapped in the cling film. Place in the refrigerator overnight before unwrapping and cutting into thick slices. Serve with fresh lemon.

PROGRAMMES

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EXTRAS