Si and Dave served up a prawn and salmon terrine with dill sauce on The Hairy Bikers Home for Christmas.

The ingredients are: 200g salmon, 350–400g smoked salmon, preferably in long strips, 150g cooked prawns, 1 lime, finely grated zest and juice, 100ml double cream, 100ml single cream, 4 leaves gelatine, soaked in cold water, few fresh sprigs dill, finely chopped, few fresh chives, finely snipped, salt and freshly ground black pepper.

For the dill and cucumber sauce: ½ cucumber, seeds removed, coarsely grated or thinly sliced, 300ml plain yoghurt or soured cream, 2 tsp cider vinegar, ½ lime, juice only and small bunch fresh dill.

See more recipes from the bikers in their new book titled: The Hairy Bikers’ Mediterranean Adventure: 150 easy and tasty recipes to cook at home, available from Amazon now.