smoked salmon and prawn terrine (serves 8-10)  300 g (12 oz) sliced smoked salmon 200 g (8 oz) fresh spinach 15 g (½ oz) butter 4 level teaspoons of powdered gelatin 200 g (8 oz) fresh cooked salmon, separated 200 g (8 oz) prawns, chopped zest from 1 lemon 2 tablespoons lemon juice 2 pinches cayenne pepper salt, black pepper 250 ml (½ pt) double cream, lightly beaten 1. Use ¾ of the smoked salmon to line the base the base and sides of the terrine (reserve the remainder for the top). 2. Wash spinach and cook without any additional liquid for 3 minutes. Drain well and chop adding the butter and a little black pepper. Cool. Put 4 tablespoons of boiling water into a small bowl, sprinkle on the gelatine and stir briskly to dissolve. Cool slightly. 3. In a bowl mix the cooked salmon, prawns, lemon zest and juice, salt, black pepper and cayenne pepper together. Then stir in the slightly beaten cream and finally the gelatin.     4. Spoon half the mixture into the bottom of the terrine. Cover evenly with the cooked spinach and then the remaining mixture. Cover the top with the remaining slices of smoked salmon. Cover and chill for at least 8 hours. Before serving slide the terrine onto a serving dish (loosen around the sides with a round bladed knife and then carefully invert). back