Ingredients

Step by step

1. Make the terrine the day before serving. Preheat the oven to 200°C, fan 180°C, gas 6. Season the salmon fillet and wrap in a foil parcel. Bake for 15 minutes, then remove and leave to cool. Unwrap the salmon, remove and discard the skin and scrape away any dark meat. Break the pink flesh into large flakes and set aside.
2. Lightly oil a 900g loaf tin (10cm x 20cm base measurement) then line with baking paper or clingfilm, poking it into the corners and allowing the excess to overhang.
3. Set aside 100g of the smallest pieces of smoked salmon for the filling. Use a quarter of the remainder to line the base of the tin, making this layer as neat as possible as it will be on show when turned out.
4. Put the gelatine sheets in a bowl of cold water and leave to soften for 5 minutes. Meanwhile, bring the single cream up to the boil in a small pan. Squeeze the excess water out of the gelatine, then add to the hot cream to melt. Set aside to cool slightly. Chop the dill.
5. Put the 100g reserved smoked salmon in a food processor and pulse until finely chopped. Add the soft cheese, salt, lemon zest and juice, plus the single cream mixture and blend until smooth. Add the flaked salmon fillet and pulse to a slightly coarse mixture.
6. Whip the double cream to soft peaks. Fold in the salmon mixture and the chives and 1 tablespoon of the chopped dill. Add freshly ground black pepper to taste (you shouldn’t need any salt).
7. Spread one-third of the salmon mixture into the tin and cover with a layer of smoked salmon. Repeat the process twice more, finishing with a final layer of smoked salmon. Cover and chill overnight.
8. For the salad, shave the cucumber into ribbons using a U-shaped vegetable peeler (discard the seedy cores). Toss with the salt in a colander set over a bowl; leave to drain for 10 minutes. Dry well on kitchen paper and return to the dried bowl, adding the radishes. Mix the vinegar with the sugar until dissolved and pour into the bowl. Add the rest of the dill and stir it through. 
9. To serve, turn the terrine out onto a board and remove the lining. Using a sharp, serrated knife, cut the terrine across into thin slices and serve with the salad. The terrine keeps for up to 2 days.
   Tip

   Transport the terrine in its tin (wrapped up with ice packs). Make the salad up to 3 hrs before serving; transport in a lidded container. Take a serving plate or board, and a serrated knife for slicing.

Serve with

Simple soda bread with whipped Marmite butter