Individual smoked salmon terrine

Method

• step 1

  Oil four 100-150ml ramekins and put a layer of salmon into the base of each, leaving lots overhanging the sides – use the larger strips of salmon and keep any smaller pieces for the filling (about half).

• step 2

  Reserve two or three strips of salmon, enough to cover the tops of the ramekins. Roughly chop the remaining salmon and put into a food processor with the cheese, dill, shallot, lemon zest, half the juice, cream, peppercorns and 2 tsp of the capers. Add a good grind of black pepper.

• step 3

  Pulse the mixture a few times to combine but keep it chunky with the salmon evenly distributed throughout. Spoon the mixture into the ramekins.

• step 4

  Cover the fillings with the reserved smoked salmon, then fold the overhanging salmon over the tops and seal. Cover and chill for 3 hrs or overnight.

• step 5

  Just before serving, dry the remaining capers with kitchen paper. Heat the butter in small frying pan and fry the capers for 2-3 mins or until they’re fizzing. Add a squeeze of lemon juice and a pinch of peppercorns, then remove from the heat. Stir in a little more dill.

• step 6

  Invert the terrines onto small starter plates, and spoon over the lemon caper butter. Serve with melba toasts, a few green leaves and lemon wedges for squeezing over.