It is important to assemble the terrine while the salmon and potatoes are warm: the fish juices help to keep the terrine together, and the potatoes have a certain stickiness. It is nice served with a few spears of asparagus.

900g salmon in one piece (tail end will do) 150ml dry white wine

1 bay leaf

6 peppercorns

A few parsley stalks,bruisedto release the flavour 450g waxy new potatoes, washed Salt and freshly ground black pepper 50g butter, melted

2 tablespoons freshly chopped dill

Forthe mayonnaise 2 egg yolks

1 teaspoon Dijon mustard 225ml groundnut oil 225ml olive oil

2 tablespoons lemon juice

2 tablespoons freshly chopped dill

2 tablespoons finely chopped dill pickle

Line a terrine (1.1 litres) with freezer film so that enough film overhangs the sides of the terrine to coverthetop when folded in. Put the salmon in a pan and add the wine and enough water to cover. Add the bay, peppercorns and parsley. Bring to the boil and simmer, covered, for 16-20 minutes. Turn off the heat; leave the fish in the liquid.

Boil the potatoes in salted water until tender. Remove from the heat and drain; return to the pan and cover.

Peel the skin from thefish and carefully lift away the flesh, remembering to remove any bones. Flake into a bowl. Season generously with salt and pepper and stir in the butter.

While the potatoes are warm, cut into thinnish slices and line the bottom of the terrine with a layer of overlapping slices. Sprinkle with dill, then spoon in half the salmon, pressing it down and into the corners. Follow with another layer of potatoes, dill, the rest of the salmon, and finish with remaining potatoes. Cover with freezerfilm.

To weight the terrine, either use another terrine of the same size or a piece of thick card cut to the size of the top. Place on top and weigh down with two or three heavy tins. Refrigerate overnight.

For the mayonnaise, beat egg yolks and mustard in a bowl with a wire whisk. Add the oil in a thin stream, beating until the mayonnaise begins to thicken. When it is firm, add the lemon juice, seasoning, dill and dill pickle. Cover and store in the fridge.

Take terrine from fridge 20 minutes before serving. Turn out, remove film and slice.



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