Gently melt the butter in a large frying pan. Add the lemon zest, black pepper, mace, cayenne and chunks of salmon. Poach gently over a low heat for 5 minutes.
Add the prawns and cook until coloured pink and remove from the heat. Add the crabmeat and herbs and fold in.
Spoon and press into 6 ramekins, or a 500g kilner jar. I layer mine with pickled cucumber or samphire. Serve with crusty bread. Delish!
Pickled Samphire or Cucumber
Peel and deseed 1 cucumber 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 white wine vinegar with a teaspoon of sugar, 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.
