Serve as an entree or main course.

Serves 4-6

1 x 480g can red salmon
500g cooked prawns, peeled and chopped
1 1/2 tablespoons chives, chopped
1 tablespoon continental parsley, chopped
6 spring onions, chopped
2 tablespoons lemon juice
2 tablespoons gelatine
3 tablespoons warm water
1 cup low fat mayonnaise
1 cup Jalna Greek Style Natural Yoghourt or BioDynamic Yoghourt
Dash Tabasco sauce, salt and pepper

• Remove skin and bones from the salmon, break up the flesh.
• Add the prawns, chives, parsley, spring onions, lemon juice and gelatine that has been dissolved in warm water. Mix well.
• Add mayonnaise and Jalna Yoghourt and combine well.
• Add 2 or 3 drops of Tabasco sauce, salt and freshly ground pepper to taste.
• Lightly oil a 25cm x 8cm oblong cake tin and spoon in the mixture.
• Cover with Glad Wrap and refrigerate overnight.
  To serve, cut into slices and serve garnished with Cucumber Spaghetti.

Cucumber Spaghetti

1 continental cucumber, peeled
1 1/2 teaspoons salt

• Cut cucumber in half lengthwise and remove the seeds.
• Cut the cucumber into very fine strips and place in a colander. Sprinkle on the salt and allow to stand for one hour to drain before serving, pressing down well to expel any fluid.
• Pat dry on paper towelling.
• Serve with Prawn and Salmon Mousse.