King Urchin and Sockeye’s Salut’ (Fresh king prawns with chunky guacamole, red salmon pate and toasts)

Make the red salmon pate by adding the salmon, softened cream cheese, mayonnaise, salt, pepper and lemon juice into a food processor and blend. Add melted butter and blend til smooth. Spoon salmon mixture into serving dish and refrigerate until set (overnight).

Make guacamole by combining cherry tomatoes, red onion, parsley, 1 tbsp lemon juice, sweet chilli sauce and avocado in a bowl.

Peel the prawns (leave tail on) and serve with guacamole, pate, toasts and lemon wedges Toast bread and make into Melba toasts.