- 8 wrapped tiger-prawn parcels
- 1 ready-made salmon and lemon terrine
- 1 luxury fish platter
- 1 fennel bulb, shaved
- Mustard cress micro herbs, to garnish
- Freshly ground black pepper, to taste
- 1 lemon, quartered
Preheat the oven to 180°C.
Arrange the wrapped tiger-prawn parcels on a baking tray and bake for a few minutes, until heated through and crisp.
Meanwhile, slice the terrine and divide between four side plates. Top with smoked salmon from the fish platter and scatter with fennel shavings and micro herbs. Season with black pepper and serve with a lemon wedge, alongside a wrapped tiger-prawn parcel.