Garlic prawn pâté in smoked salmon timbale

    3 hours 30 min

    This is a relatively simple starter recipe that can be made the day before, so is great for Christmas or a dinner party. Serves four but can easily be adapted to serve more or less.


    24 people made this

    Serves: 4 

    • 100g butter
    • 750g raw prawns - peeled, deveined and tails removed
    • 3 garlic cloves, crushed
    • 1 teaspoon lemon zest
    • 3 tablespoons fresh lemon juice
    • 1/4 teaspoon ground nutmeg
    • 2 tablespoons mayonnaise
    • 2 tablespoons snipped chives, or 1 tablespoon dried dill
    • salt and freshly ground black pepper, to taste
    • 120g smoked salmon
    • To serve
    • 16 whole cooked prawns, peeled but with tails left on (optional)
    • 2 lemons, quartered
    • capers or caviar (optional)
    • seafood sauce
    • melba toast

    Prep:30min  ›  Extra time:3hr chilling  ›  Ready in:3hr30min 

    1. Melt the butter in a large frying pan and when hot toss in the garlic and prawns. Fry, stirring constantly, for about 4 minutes, or until the prawns are pink and cooked through.
    2. Turn the mixture into a bowl and set aside to cool. When cold, transfer the mixture to a food processor along with the lemon zest, lemon juice and nutmeg. Process for about 20 seconds, or until lightly puréed, then season to taste and add the mayonnaise and chives. Process for a further 20 seconds then spoon the mixture into a dish, cover with clingfilm and chill for at least 1 hour, or until the mixture is firm.
    3. While the pate is chilling, prepare four timbales (or ramekins). Lightly grease the inside, then cut a square of clingfilm big enough to fit inside the mould, with enough to fold back over the top. Then line the inside with the smoked salmon, again making sure that you leave enough over hanging to fold back over.
    4. Once the pate is chilled, place it into the moulds, folding first the smoked salmon over to form a parcel, then the cling film.
    5. Place on a plate, with another plate upside down on top. Put in the fridge (will keep for up to 24 hours).
    6. Remove from the fridge about 15 minutes before you are ready to serve. Open the cling film, and gently remove from the moulds, invert onto a serving plate then remove the cling film. Decorate with prawns, lemon wedges, caviar or capers and serve with seafood sauce and melba toast.


    Depending on the size of your moulds, you may need more or less smoked salmon.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Made this for a dinnerparty last week, and it was a big hit, fab recipe!!!  -  14 Feb 2015


    The quantities seem to be way out - I made this for six so added half as much again - far too many prawns - and not enough smoked salmon to entirely line the ramekins. I think 100 g prawns each would have been sufficient. Otherwise, very tasty!  -  10 Mar 2016