Ingredients

• 150g/5½oz fillet fresh salmon
• salt and freshly ground black pepper
• 7 thick stems asparagus
• 350g/12oz sliced smoked salmon
• 200g/7oz full-fat cream cheese
• 75g/3oz softened butter
• 1 tbsp freshly chopped chives
• 2 tbsp lemon juice
• cress
• to serve

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Place the fresh salmon on a square of foil. Season with salt and pepper. Fold over the foil to make a parcel. Cook in the oven for 12-15 minutes
• or until the flesh has turned to an opaque pink. Remove from the oven and leave to cool.
• Remove the woody end from the asparagus and trim to exactly the length of the loaf tin. Bring a frying pan of water to the boil and cook the asparagus stems for 3-4 minutes
• or until they feel just tender when pierced with a knife. Drain and plunge into a bowl of ice-cold water to cool. Drain and pat dry.
• Grease the loaf tin
• then line with a double layer of cling film. Open the pack of smoked salmon and separate the slices. Trim one slice to fit the base of the tin
• and then cut slices to fit all four sides
• leaving a little to overhang. Reserve one slice for the top.
• Place the remaining smoked salmon in a food processor with the cold cooked salmon
• cream cheese
• very soft butter
• chives and lemon juice. Blend until smooth and season to taste.
• Spread half of the smoked salmon mixture into the lined tin and top with the asparagus spears
• laying head to tail so that they fit tightly into the tin. Top with the remaining salmon mixture and lay the last piece of smoked salmon on top.
• Cover the terrine with cling film and leave to chill for at least six hours in the fridge
• then turn out
• remove the cling film and cut into slices. Scatter with cress and serve with toast or salad.