• 225g/8oz cooked salmon
• 300ml/1/2 pint cold bechamel sauce
• 150ml/1/4 pint mayonnaise
• Salt and pepper
• 1/2 oz gelatin, dissolved in 3 tbsp water
• 75ml/21/2fl oz doubel cream, whipped
• 50g/2 oz chopped prawns

1. Oil dish. Pound salmon until smooth. Add bechamel sauce and mayonnaise to salmon a little at a time. Season.

2. Fold in dissolved gelatin, cream and prawns. Turn into mould and leave to set.