Hands-on Time 45 minutes, plus cooling and (overnight) chilling
Cooking Time About 5 minutes
• about 600g smoked salmon in long slices
For the jelly
• 1 cucumber, unpeeled
• 2 tbsp chopped fresh dill, plus extra to sprinkle
• 5 leaves gelatine
• juice of ½ lemon
• oil, to grease
For the filling
• 500g full-fat cream cheese
• 400ml chicken stock
• 150g hot smoked salmon, skinned and flaked
1 To make jelly, trim ends off cucumber; roughly chop. Whizz in a food processor with the dill and 100ml water until the mixture is as smooth as you can get it, then empty into a pot. Submerge gelatine in mixture; leave to soften for 5 minutes.
2 Heat cucumber mix, stirring occasionally, until gelatine dissolves. Meanwhile, place a sieve over a large jug; line with a layer of kitchen paper. Stir lemon juice and a large pinch of salt into cucumber mix. Strain through paper-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 and sprinkle with a little dill. Chill until set.
4 For the salmon millefeuille, put the filling ingredients into the (cleaned-out) food processor and whizz 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 with a layer of smoked salmon slices, overlapping slightly to cover. (Leave some excess hanging over sides of tin.)
6 Spoon in one-third of the 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 5 hours, or ideally overnight.
7 Remove top clingfilm from salmon and invert on to serving plate. Lift off tin and peel off clingfilm. Invert 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 toasts, if you like – we cut our toasts into Christmas-tree shapes.
Per Serving (without toasts) 1740kJ, 27g protein, 34g fat (19g saturated), 1g carbohydrate (1g total sugars), 0,3g fibre.