Salmon And Cucumber Terrine

1. 1

   Line a long baking tin with cling film and layer the slices of salmon the same way until they lap over the sides. Mix the remaining salmon with the cream cheese.

2. 2

   Use a vegetable peeler to get long thin strips of cucumber, layer them on the base of the tin, top with the salmon and cream cheese mix and repeat until mixture is used.

3. 3

   Cover the entire dish with the salmon slices overlapping the tin, tightly cover with cling film and refrigerate. Place a tin or something heavy on top of the pan to help it mould together.

4. 4

   Refrigerate overnight, remove from fridge just before needed, unwrap and slice, serve with salad or brown bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.