600 g/1 h 5 oz salmon, cleaned and filleted,
butter, for greasing
bones and head reserved
250 ml/8 fl oz double cream
salt and white pepper
2 egg whites
For the prawn cream 18 cooked prawns
50 g/2 oz butter
50 ml/2 fl oz brandy
1 tablespoon plain fiour
salt and pepper


1.Preheat the oven to 160°C/325F/Gas Mark 3. Grease a ring mould with butter.
2.Skin and chop the salmon fillets and place in a bowl.
3. Put the skin, any trimmings, the bones and head in a large saucepan. Add water to cover, bring to the boil, then reduce the heat and simmer for 30 minutes.
4.Whisk the egg whites to stiff peaks in a grease- free bowl. Whip the cream to stiff peaks in another bowl.
5. Fold the egg whites, then the cream into the chopped salmon and season with salt and white pepper.
6.Pour the mixture into the ring mould and place in a roasting tin. Pour in boiling water to come about halfway up the side of the mould and bake for 45-50 minutes.
7.Meanwhile, the salmon stock into a bowl. Make the prawn cream.
8.Peel and devein the prawns and finely chop the shells. Heat half the butter in a frying pan, add the shells and cook, stirring frequently, for a few minutes.
9.Sprinkle with the brandy and cook until it has evaporated, then season with salt and pepper.
10.Mix the remaining butter and the flour to a paste and add to the pan, stirring. Stir in as much of the hot salmon stock as required to make a slightly runny sauce.
11.Strain into a bowl and add the prawns. Turn out the mousse and pour the prawn cream in the middle. Serve immediately.

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