Directions:1. Trim any brown edges from the salmon and line a 200 x 100 terrine or loaf mould with plastic wrap, allowing it to hang over the sides by about 50mm. 2. Place cream, cream cheese, capers, dill, lemon juice, lemon zest and spring onions in a food processor and blend to combine. 3. Place a single layer of salmon in the bottom of the mould then spread some of the cream mix over with a spatula. 4. Repeat until mould is full finishing with a layer of salmon then fold the wrap over to cover. 5. Press firmly and refrigerate overnight to set then remove from the mould and unwrap. 6. Cut crosswise in 15 mm slices and serve with salad and drizzle with olive oil or truffle oil. |
