Contributed by: Chef Perry Schermuly
Feeds four guests
500g prawns de soller (Mallorca)
12 slices Jamon de serrano
Mixed baby lettuce leaf
2 sticks of rhubarb
1 granny smith apple
250ml double cream
Peel and puree two thirds of the prawns, add cream, season and blitz to a fine mousse in a robo coupe. Add the remaining peeled whole prawns, fill a serrano-lined terrine with the mixture.
Roll in film and steam until barely cooked. Chill but remember to serve at room temperature.
Slice and serve with poached rhubarb, avocado and apple slices, mixed dressed leaves and crispy serrano ham slices, previously dried overnight in a cool oven.
Serve with warm crusty bread and a very crisp white wine. Spanish Albarino is perfect.