Method
Gently melt the butter in a large frying pan, add the lemon zest, black pepper, mace, cayenne and chunks of salmon, poach gently for 5 minutes.
Add the prawns and cook until coloured pink, remove from the heat and add the crabmeat and herbs. Fold in.
Press into 6 ramekins, or a small kilner jar. I layer mine with pickled cucumber or samphire- serve with crusty bread. Delicious!
Pickled samphire or cucumber (to go with Potted Seafood recipe)
Peel and deseed 1cucumber and slice thinly into long strips using a vegetable peeler. If using samphire, blanch 150g for 1 minute in boiling water, then refresh in cold water. Mix 4 tablespoons of wine vinegar with a teaspoon of sugar, add pepper and chopped chives, dill or fennel. Add the cucumber or samphire, mix well and cover. Leave for at least 30 minutes to marinade. Keep in the fridge before serving.