– leaf gelatine – smoked salmon – cream cheese – crème fraîche – wholegrain mustard – dill – lime
1. Soak the gelatine in a little bit of water in a small bowl until softened.
2. Meanwhile, line a 450g/1lb loaf pan or terrine with clear film (plastic wrap). 3. Set aside enough of the remaining smoked salmon to make a middle layer the length of the pan.
4. In a bowl, beat the cream cheese, crème fraîche, mustard and dill until well combined. Scrape in the chopped salmon and mix with a rubber spatula or a spoon until well combined.
5. Squeeze out the gelatine and put the sheets in a small, heavy pan. Add the lime juice.
6. Spoon half the mixture into the lines pan. Lay the reserved smoked salmon sliced on the mixture along the length of the pan.
7. Tap the pan on the surface to expel any trapped air. Fold over the overhanging salmon slices to cover the top. Cover the whole pan with clear film.