Ingredients

• 750g/1lb 11oz salmon fillet
• skin removed
• 225g/8oz goose or duck fat
• 250g/9oz butter
• softened
• 8 tbsp chives
• roughly chopped
• salt and freshly ground black pepper
• 400g/14oz sliced smoked salmon
• 200-300g/7-11oz mixed salad leaves
• ½ lemon
• juice only
• 4 tbsp extra virgin olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 220C/430F/Gas 8.
• Line a 1kg/2lb loaf tin with cling film
• leavingenough extra to hang over the edges.
• Slice the salmon into three thick slices
• so that they will fit snugly into the loaf tin.
• Place the salmon onto a baking tray and spoon over the goose fat.
• Transfer to the oven to cook for five minutes. Remove from the oven and leave to cool.
• Place the butter and chives into a bowl and beat together. Season with salt and freshly ground black pepper
• to taste.
• Lay a quarter of the smoked salmon in the cling film-lined loaf tin
• covering the base and sides.
• Place one piece of the cooked salmon into the tin completely
• covering the base. Spoon over a third of the chive butter
• neatly spreading it to the edges.
• Add a layer of the smoked salmon
• covering to the edges. Repeat in layers until you use up all the ingredients
• finishing with a layer of smoked salmon. Press down firmly. Cover with cling film.
• Place the terrine in the fridge and chill for at least one hour.
• For the salad
• mix the salad leaves with the lemon juice
• olive oil
• salt and freshly ground black pepper in a bowl.
• Remove the terrine from the fridge and remove the cling film. Carefully transfer the terrine onto a large serving plate.
• Slice the terrine into pieces and serve with a handful of salad leaves.