1. Cut the salmon into thin strips

2. Put the wine and water mixture into a pan and let it boil

3. Drop the salmon strips into the boiling mixture and leave it in the pan for about 2minutes

4. Drain the salmon and let it cool

5. Mix the tarragon and the peeled prawns gently

6. Cut the cod into small pieces and puree it in a liquidizer until it is smooth

7. While the liquidizer is still running, add the egg whites and then add the cream

8. Add pepper and lemon juice to taste

9. Lightly oil a 900g loaf tin or dish and line it with oiled greaseproof paper

10. Put a layer of the cod puree at the bottom of the dish

11. Cover the cod layer with half the tarragon prawns

12. Add another quarter layer of the puree

13. Keep alternating the layers but finish off with a layer of puree

14. Cover the dish with foil

15. Stand the dish In a large roasting tin and add enough boiling water to come halfway up the sides of the dish

16. Bake in the preheated oven for about 40minutes or until it is firm to the touch

17. Remove the dish from the oven and remove the foil

18. Return the dish to the roasting tin in the oven and bake for another 5minutes

19. Remove the roasting tin and place it on rack to cool

20. Chill the dish in the refrigerator for at least 2hours or until it is needed

21. Turn the terrine onto a flat dish

22. Beat the soured cream gently with a fork until it is smooth and spread it over the terrine.

23. Decorate the dish with the unpeeled prawns and the tarragon leaves

List of ingredients required:

8 oz (225g) salmon fillets
8 oz (225g) peeled prawns
2 lb (900g) cod fillets
285ml white wine mixed with water
4 level tablespoons of fresh chopped tarragon
4 egg whites
450ml double cream
Salt and freshly ground black pepper
Juice of 1 lemon
150ml soured cream

Garnish:

Whole leaves of tarragon
3 large prawns in their shells

The oven should be preheated at a temperature of 350F (180C)