Smoked salmon terrine

1.Cook potatoes in a large saucepan of salted boiling water for 20 mins, 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 potato and toss to combine. Season.

2.Line a 10cm x 20cm loaf pan with plastic wrap, allowing wrap to overhang long sides by 10cm. Line base and sides of pan with one-third of smoked salmon, allowing salmon to overhang.

3.Place cream cheese, cream and lemon best in food processor and process until smooth. Stir in capers.

4.Layer half of potato, overlapping sightly, over salmon base. Spread half of cream cheese mixture over potato. Top with a layer of smoked salmon, rocket, another layer of smoked salmon, remaining cream cheese mixture and remaining potato. Finish with a layer of smoked salmon. Fold overhanging edges of salmon over terrine and cover with overhanging plastic wrap, pressing down gently. Refrigerate overnight.

5.To make dill gremolata, combine all ingredients in a small airtight container or snap-lock bag.

6.To serve, invert terrine onto abated or platter. Remove plastic wrap and slice. Top with gremolata and serve with crusty bread.