I used 200g frozen prawns that came peeled and deveined with tails removed - you can buy them in the freezer section at your supermarket, and the quality is usually great for this sort of dish. If you are buying prawns fresh and whole, you’ll need about 400g.
Tinned salmon is absolutely fine, but you can also add chopped fresh salmon and it will cook in the sauce in the oven.
Recipe and photo by Greer Worsley.
