Smoked Salmon Terrine

1. 1

   Cook potatoes in a large saucepan of salted boiling water for 20 mins, or until tender. Drain. When cool enough to handle, peel, thinly slice and place in a large bowl. Combine lemon juice and dill, pour over warm potatoes and toss to combine. Season.

2. 2

   Line a 4 x 8 inch loaf pan with plastic wrap, allowing a 4 inch overhang on long sides. Line base and sides of the pan with one-third of smoked salmon, allowing salmon to overhang.

3. 3

   Place cream cheese, cream and lemon zest in a food processor and process until smooth. Stir in capers.

4. 4

   Layer half the potatoes, overlapping sightly, over salmon base. Spread over half the cream cheese mixture. Top with a layer of smoked salmon, all the arugula, another layer of smoked salmon, the remaining cream cheese mixture and the remaining potatoes. Finish with a layer of smoked salmon. Fold overhanging edges of salmon over terrine and cover with overhanging cling film, pressing down gently. Refrigerate overnight.

5. 5

   To make dill gremolata, combine all ingredients in a small airtight container and shake gently.

6. 6

   To serve, invert terrine on to a platter. Remove plastic wrap and slice. Top with gremolata and serve with crusty bread.

* Per serving · 4 servings · Values may vary.