-
Dampen the bottom and sides of
the loaf tin using a pastry brush dipped in water. Line
the tin with cling film so that it overhangs the sides.
Cut 3 slices of salmon into long strips about 6 cm wide.
Line the bottom and sides of the tin with the slices,
allowing 3.5 - 5 cm overhang. Sprinkle with pepper.
-
Make the pâté: put the salmon
flakes, cream cheese, butter, lemon juice in a food
processor. Puree the mixture until smooth and season with
pepper, but don't add salt as smoked salmon is salty.
-
Spoon one-third of the pâté
into the salmon lined tin and spread evenly to level the
surface. Scatter over the 2 tsp of chopped chives and then
the last of the pâté. Bring the smoked salmon overhang
over it to cover and then the cling film overhang. Chill
for at least 6 hours, preferably overnight to firm up.
-
Serve the terrine straight
from the fridge, as it will be easier to slice. Turn it
out of its tin onto a serving plate. Peel off and discard
the cling film and garnish with the baby leaves. Slice
with a sharp knife.
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DAILY
DINNERS 
