Ingredients:

  • Oil for greasing (vegetable, olive, or canola oil)
  • 20 slices smoked salmon (approximately 150g / 5 oz)
  • 500 grams (17.6 oz) smoked salmon, flaked
  • 250 grams (9 oz) cream cheese
  • 200 ml (6.7 fl oz) double/heavy cream
  • Juice of ½ lemon (about 2 tablespoons)
  • 1 tablespoon fresh dill or parsley, finely chopped
  • 1 pinch cayenne pepper
  • Salt & pepper to taste

Instructions:

  1. Grease the loaf tin with oil and line with cling film, ensuring generous overhang.
  2. Line the tin evenly with smoked salmon slices, slightly overlapping and leaving ample overhang. Cut off any excess salmon trimmings and set aside.
  3. Flake the 500g of smoked salmon into a food processor. Add the cream cheese, lemon juice, and any salmon trimmings. Puree until smooth.
  4. With the food processor running, slowly add the double/coconut cream and cayenne pepper. Blitz briefly, being careful not to overwork. Season to taste with salt and pepper. Fold in the chopped herbs.
  5. Scrape the salmon mixture into the prepared tin. Fold the overhanging salmon slices over the filling to completely enclose it.
  6. Top with a sheet of cling film, pressing down gently. Chill for at least 6 hours, ideally overnight.
  7. Turn out onto a chopping board. Remove the cling film. Slice and garnish with fresh herbs and a lemon slice.