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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.
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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.
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3
Place cream cheese, cream and lemon zest in a food processor and process until smooth. Stir in capers.
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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.
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5
To make dill gremolata, combine all ingredients in a small airtight container and shake gently.
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6
To serve, invert terrine on to a platter. Remove plastic wrap and slice. Top with gremolata and serve with crusty bread.
