Smoked Salmon and Leek Terrine

Cook Time 20 minutes plus 4 hours chilling

Servings 8

Ingredients

2 leeks, thinly sliced

2 tbsp olive oil 

1kg smoked salmon (about 20 slices)

1kg cream cheese, room temperature 

Juice and zest 1 lemon, plus 1/2 an extra lemon thinly sliced to garnish

3 tbsp fresh dill, picked plus extra to serve

1 small handful of rocket, to serve

Caperberries, to serve 

Lemon, thinly sliced to serve

Baguette, thinly sliced and toasted for serving 

Salt and pepper

Method

Line a 22.5 x 14 x 8.9 cm deep loaf pan with cling wrap. Generously overhang the cling wrap on either side, doing a double layer of cling wrap for ease of removal later.

In a medium frypan, heat the olive oil over a medium heat and sauté the leeks for 10-15 minutes with the lid on, until softened, stirring occasionally. Season with salt and pepper. Set aside to cool.

In a bowl or in a food processor, mix the cream cheese, lemon zest and juice and dill and then fold in the leeks until combined.

Cover the base and sides of the loaf pan with one layer of smoked salmon. Using a spoon or offset spatula, spread ⅓ of cream cheese mixture in a thin layer over the salmon. Continue to repeat so you have 2-3 layers, finishing with salmon. Fold plastic wrap over the salmon. Press down gently and cover with a tray or another loaf tin.

Refrigerate for 6 hours or overnight to fully allow the terrine to compress and chill.

To serve, unmold the terrine onto a serving dish or board and remove the cling wrap. Top lemon slices, dill, rocket and caper berries and enjoy with baguette slices.