Instructions: Put the fish in a pan and cover with cold water.

Add 1 teaspoon salt and 2 lemon slices.

Bring to simmering point and poach for 5 minutes or until cooked.

Drain skin and chop the fish.

While still hot flavour to taste with oil salt pepper and lemon juice.

Cover and leave to cool.

Cook the vegetables as directed on the packet drain and cool.

Transfer to a serving dish and top with the fish and half the prawns.

Pour over the Maionese thinning with water if necessary.

Garnish with the remaining prawns the eggs and olives and the capers if using.

Serves 4

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