An easy salmon terrine that can be put together in a flash for a Christmas buffet
Line a 23cm x 13cm loaf tin with baking paper overhanging the sides. Use approximately ¾ of the smoked salmon to line the tin, laying slices lengthwise across the base, up the sides and leaving enough overlap to fold over the top of the filling.
Set aside enough of the smoked salmon to make a middle layer the length of the tin then chop the remaining salmon.
Mix the gelatine with 3 tablespoons of hot water until dissolved. Beat the cream cheese, salmon, lemon juice and gelatine until well combined.
Spoon half the mixture into the prepared tin. Lay the reserved smoked salmon slices on the mixture along the length of the tin, then spoon on the rest of the filling and smooth on top.
Tap the tin on the work surface to expel any trapped air. Fold over the overhanging salmon slices to cover the top. Cover with plastic wrap and chill for a least 4 hours or overnight. To serve, turn out the terrine then slice.
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