Award-Winning Oak Smoked Irish Organic Salmon
The make-the-night-before dinner-party starter. A loaf tin, a few layers of salmon and herbed cheese, a small weight on top, an overnight fridge nap. In the morning you tip out a beautifully striped block, slice it with a hot knife, and plate it with leaves and lemon. Looks like you slaved. Took you twenty minutes the day before.
Line a 1lb loaf tin with cling film, leaving long overhangs on each side.
Use about a third of the salmon to line the inside of the tin: lay slices across the base and up the long sides so they overhang the rim. The slices should overlap slightly with no gaps.
In a bowl, beat the cream cheese, crème fraîche, dill, chives, lemon zest and juice, horseradish, and a heavy crack of pepper until smooth.
Spoon half the cheese mixture into the lined tin and smooth flat with a spatula.
Lay a second layer of salmon across the cheese, covering it completely.
Spoon the rest of the cheese mixture on top and smooth flat.
Lay a final layer of salmon over the cheese.
Fold the overhanging salmon slices over the top to seal the terrine. Fold the cling film over.
Press firmly. Place a small weight on top (a couple of tinned tomatoes work). Chill for 6 hours minimum, ideally overnight.
To serve, peel back the cling film, invert onto a board, peel away the remaining film. Slice with a hot knife dipped in hot water and dried between cuts.
Plate each slice with dressed leaves and a lemon wedge.
