Smoked Salmon Terrine

Rub the inside of a small terrine with vegetable oil and line it with cling film. Line this with the smoked salmon slices, arranging them so that they overlap slightly and come far enough up over the sides of the terrine to cover the surface once it is filled. Keep any trimmings

• 20 smoked salmon slices
• olive oil for greasing

Flake the hot-smoked salmon into a food processor. Add the trimmings, cream cheese and lemon juice and purée. Once you have a smooth paste add the double cream and cayenne and whiz again briefly being very careful not to overwork the mixture

• 500g of hot-smoked salmon
• 250g of cream cheese
• 1/2 lemon
• 200ml of double cream
• 1 pinch of cayenne pepper

Taste and adjust the seasoning as necessary – it may need a touch of salt. Fold in the chopped chervl then scrape the mixture into the terrine. Fold the smoked salmon slices up to neatly cover the filling, top with a sheet of cling film and chill for at least six hours

• 1 tbsp of chervil
• salt
• pepper

To make the cucumber salad, peel and thinly slice the cucumber. Place it in a colander, sprinkle with salt and leave for 2 hours. Squeeze the cucumber dry then put it in a small mixing bowl with the vinegar and sugar and mix well. Add the chopped dill and chill until needed

• 1/2 cucumber
• 2 tbsp of white wine vinegar
• salt
• 1 tbsp of caster sugar
• 1 tbsp of dill

To make the horseradish cream, put all the ingredients in a mixing bowl and whisk until slightly thick. Cover and store in the fridge until needed

• 300ml of double cream
• 1 tbsp of fresh horseradish
• 1 tbsp of horseradish relish
• 1 tbsp of Dijon mustard

To plate, turn the terrine out of its mould and remove the cling film. Slice into eight portions and arrange on serving plates with the cucumber salad. Add a dollop of horseradish cream, garnish with chervil, and serve with hot toast