Smoked salmon, crab and watercress terrine recipe

1. Line a 20cm x 10cm (8in x 4in) loaf tin with clingfilm, laying it in as smoothly as possible and letting the excess hang over the sides. Cover the base, ends and the sides of the terrine tin with 325g (11oz) smoked salmon slices, slightly overlapping them. Again, allow the ends of the pieces to overhang so that they can be folded over the finished terrine. Chop the remaining smoked salmon finely and set aside.
2. Put the olive oil in a large frying pan and add the watercress, allowing it to wilt down over a medium heat for a minute. Let it cool, then squeeze out the excess water in a clean tea towel and chop finely.
3. Divide the cream cheese between 2 medium-sized mixing bowls. Add the chopped watercress to one half and season.
4. Add the crabmeat, the chopped smoked salmon, lemon zest, dill and plenty of black pepper (it doesn’t need salt as the smoked salmon already has a hint of this) to the bowl of plain cream cheese and fold together, trying not to break up the salmon too much. Spoon half this mixture into the lined loaf tin, smoothing the top with a spatula. Top with the watercress mixture, again smoothing the top. Finish with the remaining crab and cream cheese mixture, smoothing the top and folding the overhanging smoked salmon slices over the top to seal the terrine completely.
5. Then cover the terrine with the overhanging ends of clingfilm, weigh it down with a couple of tins or similarly heavy object and chill in the fridge for at least 5 hrs (preferably overnight). Slice and serve as a starter with thin pieces of toast and extra watercress.

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