This is my Mum’s recipe, a favourite in our family.
250g – 300g thick cream
brandy or cognac (about 3 tablespoons)
3 slices of white bread, torn in small pieces
salt and pepper
dried tarragon leaves
2 × 400g salmon tins, drained
1 × 200g prawns tin, drained
- Preheat oven to 200°C. Grease an ovenproof dish with butter.
- In a large bowl , mix the cream, eggs and brandy or cognac. Add the bread, salt, pepper and a good pinch of tarragon (to taste). Soak for about 15 minutes to soften the bread.
- Add the salmon, reserving a few chunks. Blend or process the mixture. Add the reserved pieces of salmon and the prawns, stir.
- Pour into the ovenproof dish and bake for about 2 hours in a bain-marie.
- Cool in the dish.
Keep an eye towards the end of the cooking as the top may brown (just put a piece of alfoil on top). It will come out of the oven nicely puffed but will deflate later.
You can eat this warm with a homemade tomato sauce or cold with a homemade mayonnaise and lemon. Delicious!
It will keep in the fridge for a few days.