600g good quality smoked salmon

250g crème fraiche

500g cream cheese

Zest 1 lime

25g wasabi paste

200g hot smoked salmon

200g poached salmon

12 gherkins, cut into small rounds

Tbs each dill and chives

Serve with melba toast and more pickles


1. Line a 1.25ltr loaf tin with clingfilm

2. Now do the same with the smoked salmon (any left over, chop into the filling)

3. Filling – simply beat it all together by hand, except the gherkins

4. Spoon half into the tin. Then the gherkins, then the rest

5. Wrap over the salmon. Then the clingfilm

6. Put a weight on top. Chill overnight

7. Serve slices with melba toast and pickles