Instructions: To prepare the moulds: Clean spinach. Blanch in salted boiling water for about four minutes. Remove to iced water to refresh, drain and pat dry.

Grease a 20 cm. x five cm. x five cm. metal mould with a very thin layer of butter. Line first with a sheet of cellophane large enough to wrap the mousse and then with spinach leaves, spilling them by 2.5 cm. over the rim on all sides. Keep aside.

To prepare the seafood: Clean, trim and freeze beckti. Cut into 2.5 cm.

cubes. Cut salmon into 20 cm. x two cm. x two cm. batons. Sprinkle pepper and salt over beckti, prawns and salmon and keep aside for 30 minutes.

To prepare the mousse: Put the beckti cubes in a blender, sprinkle salt and make a smooth puree. Add the softened butter. Churn for a minute, add the eggs, churn for two more minutes. Stir in the cream in a steady stream with the mixie running Remove to a bowl, pass through a fine mesh soup strainer into a separate bowl kept in an ice bath. Fold in the dill, pepper and salt. Transfer to a piping bag

To fill the mould: Pipe a third of the mousse into the lined mould. Arrange the prawns in a straight line in the centre of the mould. Pipe in another third of the mousse on top, arrange the pink salmon strips along the length, pipe in the remaining third of the mousse on top and arrange the mussels like the prawns. Cover with the overlapping spinach leaves, wrap with the overlapping cellophane sheet and arrange in a roasting tray. Boil enough water in a pan, pour it around the mould in the roasting tray (it should cover half of the mould). Put the tray in the pre-heated oven. Cover with foil and bake at 320 F for 30 minutes. Remove, cool and refrigerate.

Demould, remove the cellophane sheet, cut into 1.5 cm. thick slices and serve.

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