What you do
Gently melt the butter in a large frying pan, add the lemon zest, juice, black pepper, mace, cayenne and chunks of salmon, poach gently over a low heat for 5 minutes, mashing with the back of a spoon as it cooks.
Add the prawns and cook until coloured pink (if using brown shrimp, they are already cooked, so add them with the crab), remove from the heat and add the crabmeat and herbs, fold in. Taste and adjust with lemon juice and salt- this will brighten the flavour.
Spoon and press into 6 ramekins, or a 500g kilner jar. I layer mine with pickled cucumber or samphire- serve with crusty bread. Delish!
Pickled Samphire or Cucumber
Peel and deseed 1cucumber and slice thinly into long strips- a vegetable peeler makes easy work of this. If using samphire, blanch 150g for 1 minute in boiling water, then refresh in cold water. Mix 4 tablespoons of wine vinegar with a teaspoon of sugar, add pepper. a few crushed fennel and coriander seeds and chopped chives, dill or fennel. Add the cucumber or samphire, mix well and cover. Leave for at least 30 minutes to marinade. Keep in the fridge before serving.
150g Salted Butter
Grated zest of a medium size lemon
¼ teaspoon black pepper
¼ teaspoon of ground mace
½ teaspoon cayenne pepper
200g chunks of salmon or trout
150g raw tiger prawns- or brown shrimp
150g mix of white and brown crab meat
Sea salt to taste
50g brown crab meat
1 tablespoon chopped herbs- I use parsley, chives, fennel and chervil