First Layer

• ½ clove garlic
• salt
• 100 g clarified butter
• 1 teaspoon thyme leaves
• 110 g cooked shelled shrimps or 170 g prawns (cut up if large, so that they will cover the base of the tin)
• 2 teaspoons lemon juice
• 1–1½ tablespoons finely chopped parsley

Second Layer

• 110 g smoked salmon, mackerel or smoked herring flesh free of bones and skin
• 85 g softened butter
• lemon juice to taste
• 1–1½ tablespoons finely chopped parsley or chives

Third Layer

• 1 small clove garlic
• 110 g cooked salmon, free of skin or bone
• 85 g softened butter
• lemon juice to taste
• ½ teaspoon finely chopped fennel (optional)
• salt and freshly ground pepper
• 1–1½ tablespoons chopped parsley

Fourth Layer

• 140 g mixed brown and white crab meat, cooked
• 110 g softened butter
• 1 medium clove garlic, crushed
• 2 teaspoons finely chopped parsley
• black pepper
• 2 teaspoons tomato chutney

Prepare a 13 × 20cm bread tin by lining it neatly with a double thickness of clingfilm. Crush the garlic into a paste with a little salt. Melt the butter in a saucepan with the thyme leaves and garlic and then bring to the boil. Add the shrimps or prawns and simmer gently for 3–5 minutes. Add lemon juice to taste. Allow to cool, pour into the tin in an even layer, sprinkle with a little chopped parsley and chill while you prepare the next layer.