Preheat the oven to 200°C / 180°C fan / gas 6. First we need to roast the raw salmon fillets. Lay them out on foil and season with salt and pepper. Top with some fresh dill and a little oil. Roast them for 12-15 minutes depending on thickness.

While the salmon is in the oven, line a small loaf tin with cling film.

Once the salmon is cooked, add it to a blender (minus the skin) along with a few slices of the smoked salmon, a handful of the prawns and all the other ingredients.

Blend the ingredients to a paste. Season to taste and add some more fresh dill if desired.

Use the remaining smoked salmon to line the loaf tin, making sure there are no gaps and you have enough hanging over the sides to cover the base.

Spoon in half the terrine mixture and press down to fill all corners. Lay a line of king prawns across the salmon mixture. Spoon the rest of the terrine mixture on top and press down again.

Fold the smoked salmon in to create a sealed parcel. Wrap with the excess cling film and refrigerate for a minimum of an hour to firm up.

When ready to serve, remove the terrine from the fridge and slide it out of the loaf tin. Carefully remove the cling film and place the terrine the right way up. Now sprinkle a line of fresh dill across the top of it and scatter the salmon caviar to finish.

Serve with crusty bread and a side salad.