Ingredients

• 300g John Ross Traditional Smoked Salmon
• 500g full fat cream cheese
• One bunch of dill (finely chopped)
• Zest of a lemon
• 1tbsp horseradish
• 100g cooked beetroot

Preparation method

Line a small loaf tin or terrine mould with cling film.

Gently stir together the cream cheese, lemon zest, dill, horseradish and a good twist of black pepper. Finely slice the beetroot. Line the mould with smoked salmon, ensuring there are no gaps and leaving enough hanging over the edges to wrap the finished terrine.

Spread a quarter of the cream cheese mix on the bottom of the mould. Top with a layer of beetroot, follow with another quarter of cream cheese, top with another layer of smoked salmon, follow with another quarter of cream cheese, follow with another layer of beetroot, and then finish with the remains of the cream cheese so that the mould is full.

Fold over the salmon to completely cover what will be the bottom of the terrine. Then fold over the cling film and wrap tightly. Leave to set in a fridge for between four and 24 hours.