Instructions: Puree the scallop and cod fillet in a food processor. Add the egg white, process for 2 minutes then chill for 40 minutes.

Return the mixture to the food processor, add 1/2 of the cream and lemon juice and process for a few seconds only until thick and creamy. Season with paprika, salt and pepper and lightly mix in the fresh herbs using a metal spoon.

Spoon the mixture into 4 lightly buttered ramekin dishes, cover with aluminium foil and stand them in a shallow tray of water. Bake for 25 35 minutes in a preheated oven 400C.

Heat the butter in a pan and add the leeks, paprika, lemon juice, white wine, cream and smoked salmon. Season well - allow to reduce for 5 minutes and then strain the liquid off.

When ready to serve carefully run the blade of a sharp knife around the ramekin moulds and gently tip the mousseline onto individual serving plates.

Garnish with 2 fresh king prawns, and a slice of lemon and fresh herbs.

Spoon a little of the sauce around the mousseline and serve immediately.

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