Instructions: Peel prawns.

Remove all skin and bones from fish, cut into chunks. Place a quarter at a time into food processor and puree until smooth. Combine with salt, nutmeg, pepper, dill, lemon juice and eggs. Gradually add cream, mixing well.

In a well-greased orange loaf tin, make a layer of about 1/3 of the mixture. Place half asparagus spears lengthwise down the centre, then half the prawns along each side. Add another 1/3 of fish, then remaining asparagus and prawns.

Spread remaining fish on top.

Cover with foil place in a baking dish of water. Bake at 220C (425F) for 45 minutes or until top layer is firm to touch. Lift from baking dish, remove foil and cool. Carefully drain any liquid from terrine, cover and chill at least eight hours or as long as 24 hours. Turn onto a serving platter and garnish with lemon, watercress and tomato wedges.

Serve with a sour cream dressing.

Combine all ingredienrs. Serve chilled.

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