Salmon Rillette and Prawn Tian

Nick Middleton is the Head Chef at the Owlerton Stadium; Nick started with the A&S Leisure Group when he was 16 as a potwasher and has steadily worked his way up, he was appointed Head Chef at the Stadium in 2002 and has been in the position ever since.

A favourite is the delicious salmon rillette and prawn tian, so if you haven't made it down to the Stadium to sample Nick's cooking why not try on of his recipe's at home?

Ingredients (serves 4)
4oz prawns

8oz poached salmon fillet

1 tablespoon creme fraiche

8 chopped capers

2 chopped shallots

Packet chives choppe

Packet dill chopped

1 tablespoon creamed horseradish

8 slices smoked salmon

1 tablespoon mayonnaise

4 sun blushed tomatoes chopped

Squeeze of lemon

Equipment required
4 ring moulds

Method
1. Flake the poached salmon into a bowl and gently combine the creme fraiche, chopped dill, shallots and capers. Season with sea salt and freshly ground black pepper.

2. Refridgerate for 1 - 2 hours.

3. Combine the prawns, mayonnaise, chopped chives and tomatoes.

4. Cut out disks of the smoked salmon using a pastry cutter approximately the same size as the ring moulds.

5. Chop the trimmings from the remaining smoked salmon and combine with the salmon mix

You can now start to assemble the dish

6. Place the salmon rillette mix in the bottom of each ring, about halfway and top with a smoked salmon disk. Gently press down the salmon disc.

7. Layer with the prawn mix and top off with a smoked salmon disc, again gently pressing down to give a firm appearance.

8. Serve with ciabatta bread baked with olive oil and crushed black pepper.

Enjoy!

To reserve a table and enjoy Nick's cooking call now on 0114 234 3074
www.owlertonstadium.co.uk/eating-drinking.aspx