Salmon and Prawn Terrine with Broad Beans and Portobello Mushrooms

Preparation info
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 20 large peeled prawns (shrimp)
  • 2 slices day-old bread
  • 200 ml

Method

Cut the prawns in half lengthways and set aside. Cut the bread in cubes and soak in the milk. Preheat the oven to 120°C (250°F/Gas ⅓). Cut the salmon into thin strips and set aside. Blanch the broad beans in boiling water for 3 minutes and rinse under cold water. Slice the mushrooms an