(Serves 10)

1 x 400g pack sliced smoked salmon
2 or 3 firm fleshed potatoes, boiled and thinly sliced
200g hot-smoked salmon fillet, skinned
3 sheets or 3 teaspoons gelatin, softened in 50 ml of measured stock
100ml fish, or light chicken stock
300g smoked salmon trimmings
300g crème fraiche
25g grated or creamed horse-radish, or to taste
1 or 2 tablespoons chopped dill, chervil or chives

Line a 1 kg terrine, or loaf tin, with cling film. Generously line the terrine with slightly overlapping slices of smoked salmon, making sure that there is enough to fold over and enclose the filling. Stir the softened gelatin into the stock and heat gently until dissolved and reserve it.

Put the smoked salmon trimmings in the food processor with crème fraiche, herbs and horseradish, and blend until smooth, only very gradually adding the stock and gelatin mix.

Layer the smoked salmon cream, sliced potatoes and hot-smoked salmon in the terrine, tap down sharply, and smooth the surface. Fold over the remaining, over-hanging smoked salmon, cover with cling film, and chill until set. Turn out and slice, serving with hot toast or brown bread.

Cook’s note:
If you cannot get hot-smoked salmon, which is lightly cooked and sometimes referred to as kippered salmon, increase the amount of smoked salmon trimmings to mix with the cream and herbs by 200g so that you keep the same volume of ingredients.