Salmon Terrine

This goes wonderfully with wheaten bread as a snack or starter for a dinner party.

Serves 8

Ingredients:

1/2 cucumber, peeled and thinly sliced

1tbsp. rice wine vinegar/cider vinegar

1tsbp. sugar

dill - to taste

250g smoked salmon

400g hot smoked salmon

85g lightest cream cheese

60g creme fraiche (1/2 fat)

1-2tbsp. dill/chives/parsley

1/2 - 1 lemon, juiced

2tsp. pink peppercorns, crushed

Method:

1). In a bowl add the cucumber, vinegar, sugar, salt and dill. Leave for 10 minutes.

2). Line a 1lb loaf tin with cling film - make sure there is enough to wrap up the bottom. Then line that with the cold sliced smoked salmon - make sure the salmon is hanging over the edge so you can enclose the bottom at the end. Line that with the pickled cucumber. Discard the pickle liquor.

3). Next, mix the hot smoked salmon, cream cheese, creme fraiche, herbs, lemon juice and pink peppercorns together in a food processor until a smoothish consistency.

4). Add to the tin, level and cover with the over hanging salmon. Then wrap the overhanging clingfilm over and refrigerate overnight.

5). Use a serrated knife to cut and enjoy!

Nutritional Composition (per serving):

Energy (kcal): 180

Fat (g): 9.4

Saturates (g): 2.7

Carbohydrates (g): 2.1

Sugars (g): 1.9

Protein (g): 22

The Sports Chef