Smoked Salmon & Asparagus Terrine
Ingredients:
500g smoked salmon
bunch asparagus
tbsp chopped chives
tbsp chopped dill
tbsp chopped capers
juice and zest 1 lemon
3 x 175g tubs cream cheese
Line a loaf tin with cling wrap with some of it hanging over the edges.
Line the pan with smoked salmon, hanging enough over the edges to fold over at the end. Leave some to mix into the cream cheese.
Microwave the asparagus for 1 minute.
Cream the cream cheese, lemon zest and juice in a food processor till smooth.
Mix in the herbs and capers and the remaining smoked salmon, chopped.
Half fill the loaf tin with the cream cheese mixture, then lay the asparagus spears along the middle.
Cover with the remaining cream cheese.
Fold the salmon slices over the top to cover the cream cheese, then wrap over the cling wrap.
Chill for at least 4 hours before serving. To serve, turn terrine out onto a platter and slice onto thinly sliced toasted baguette, lavash bread or melba toasts.