SERVES: 4
Preparation time: 30 minutes, plus overnight setting
Cooking time: 15 minutes
Total time: 45 minutes, plus overnight setting
1 round wholemeal loaf, about 400 g (14 oz) total
175 g (6 oz) butter
300 g (10½ oz) peeled raw tiger prawns
450 g (1 lb) salmon fillets
1 garlic clove, crushed
1 red chilli, seeded and finely chopped
Handful fresh coriander, finely chopped
Finely grated zest of 1 lemon
1 tsp cumin seeds
15 mint leaves, finely chopped
½ tsp paprika
Salt and freshly ground black pepper
Pre-heat the oven to 200°C, gas mark 6. Using a bread knife, cut a horizontal slice from the top of the loaf and reserve. Using a small serrated knife, cut out the centre of the loaf to leave a case, about 1 cm (½ in) thick. Use a spoon to scoop the bread from inside the loaf (reserve this to make breadcrumbs, if you like). Try not to make any holes in the crust for the filling to seep through.
Melt 25 g (1 oz) of the butter and brush it over the insides of the ‘case’ and the ‘lid’. Place both on a baking sheet and bake for 10 minutes until pale golden. Leave to cool.
Dry the prawns on kitchen paper. Place the fish fillets in a heavy-based frying pan and add 4 tablespoons water. Cover and cook gently for 6–8 minutes until the fish is opaque and cooked through. Transfer to a plate and leave to cool. Rinse and dry the pan then melt a further 15 g (½ oz) of the butter. Add the prawns and fry gently for 3 minutes until evenly pink, turning once. Transfer to a plate and leave to cool.
Cut the remaining butter into pieces and place in the pan with the garlic, chilli, coriander, lemon zest, cumin, mint and paprika. Heat very gently, stirring, until the butter has melted and the ingredients are evenly mixed.
Roughly flake the fish, discarding the skin and checking the flesh for stray bones. Pack half into the bread case and add half the prawns. Pour a third of the butter mixture over. Add the rest of the fish and prawns and pour the remaining butter over. Season each layer. Position the lid on top and leave to cool.
Wrap the loaf firmly in plastic film and chill until the butter has set (make it the day before serving and chill overnight). Transport in a rigid container, taking a board and bread knife for cutting the loaf into chunky slices. Take plenty of lemon or lime wedges for squeezing over and a jar of mayonnaise or hollandaise sauce to serve.