Creamy soft cheese, pink salmon and fresh cucumber provides contrasting colours and flavours that really complement each other.
Preparation time: 25 minutes plus chilling overnight
4 x 120g packs Taste the Difference Oak Smoked Salmon
300g light soft cream cheese with garlic & herbs
Zest of 1 lemon, plus lemon slices to garnish
Freshly ground black pepper
Dampen and line a 750ml loaf tin with cling film, make sure the cling film hangs over the edge of the tin.
Line the tin with overlapping slices of salmon, using 1½ packets. Make sure the smoked salmon hangs over the tin along the long sides, just like the cling film.
Put the remaining salmon in a food processor, along with the cream cheese, lemon zest and some freshly ground black pepper. Whizz until just combined and smooth. Spoon a third of this mousse into the tin and level out the surface with the back of the spoon.
Trim the cucumber to fit the length of the tin. Using a vegetable peeler, cut into 8 long, thin strips, stopping before you reach the seeds. Pat dry and lay half the slices in the tin, lengthways and overlapping. Top with another third of the mousse, the remaining cucumber, and finally the rest of the mousse.
Wrap and enclose the mousse with the overhanging pieces of salmon. Then wrap in cling film, weigh down with cans or jars and chill overnight to firm up.
Once firm, turn the terrine onto a board and discard the cling film. Arrange the lemon slices on the terrine before serving.
Cook’s tip: For perfect slices, dip a sharp serrated knife in hot water, dry it and then use to cut into portions.