Method

1. Chop half the salmon and set aside.

2. Mix together the cream cheese, cream, lemon juice and zest, season with salt and pepper ,stir in the dill and chopped salmon.

3. Now line a loaf tin 8 x26 cm with plastic wrap, let it over lap over the sides of the tin, ok now that is done line the base and sides of the tin with the remaining salmon, make sure that you take the salmon up the sides so that you can fold it over the cream cheese mixture.

4. Now spread half the cream cheese mixture over the base of the tin, arrange the peppers and spring onions over that and top with the remaining mixture, smooth it down and a close with the overhanging salmon pieces.

5. Seal tightly with plastic wrap and chill overnight, or a minimum of 6 hours.

6. Un-mould by inverting onto a serving platter

PLATING: Top with chopped chives. Slice and serve on a bed of baby salad leaves ,capers and a wedge of fresh lemon.

TIP: Make this Salmon Terrine the day before you need it.