Salmon mille-feuille

Cucumber jellies add a refreshing edge to this salmon starter.

SERVES 6-8 PREP 45min, plus cooling and chilling COOK about 5min

• About 600g smoked salmon in long slices

FOR THE JELLY

• 1 cucumber, unpeeled, trimmed and roughly chopped

• 2tbsp chopped fresh dill, plus extra to sprinkle

• 5 leaves gelatine (we used Costa Fine-leaf)

• Juice ½ lemon

• Oil, to grease

FOR THE FILLING

• 500g full-fat cream cheese

• Finely grated zest and juice 1 lemon

• 150g hot smoked salmon, skinned and flaked

1 For the jelly, blitz cucumber in a food processor with dill and 100ml water until very smooth, then pour into a pan. Submerge gelatine in mixture; leave to soften for 5min.

2 Gently heat cucumber mix, stirring occasionally, until gelatine dissolves. Meanwhile, sit a sieve over a large jug lined with a layer of kitchen paper or muslin. Stir lemon juice and a large pinch of salt into cucumber mix. Strain through lined sieve, allowing it to drip through. Set aside to cool.

3 Line a loaf tin or small serving dish with a double layer of clingfilm; lightly grease with oil. Pour in cucumber mix, sprinkle with a little dill. Chill until set.

4 For salmon mille-feuille, blitz filling ingredients in a food processor until smooth. Check seasoning and set aside.

5 Line a 900g loaf tin with a double layer of clingfilm, making sure there is excess hanging over the sides.

Line tin widthways with a layer of smoked salmon slices, overlapping slightly to cover (leave some excess hanging over sides of tin).

6 Spoon in ⅓ of filling and level. Top filling with a single layer of smoked salmon. Repeat layering twice more, ending with a smoked salmon layer.

Fold salmon hanging over edge of tin into the middle and cover with clingfilm. Chill for at least 5hr, or ideally overnight.

7 Remove top clingfilm from salmon and invert on to serving plate. Lift off tin and peel off clingfilm. Turn jelly on to a board and cut into 1.5cm cubes; arrange around terrine. Sprinkle with dill. Serve terrine in slices (use a serrated knife), with jellies, and toast, if you like. If you have any leftovers, cover and chill immediately. Eat within 2 days.

GET AHEAD Make to end of step 6 up to a day ahead. Complete to serve. PER SERVING (FOR 8 WITHOUT TOAST): CALS 416; FAT 34G; SAT FAT 19G; CARBS 1G