Fish Terrine

• 850 g fish mousse
• 300 g cooked peeled prawns
• 12—15<

Liquefy the chopped chervil and dill in a food processor. Divide the mousse in half and add the liquefied herbs to one half until the mousse is a rich green colour.

Line a buttered 1.5 litre terrine with blanched spinach. Pipe a layer of the plain fish mousse in the terrine. Wrap the prawns