Preparation

1. Begin preparation 24 hours ahead of serving the terrine.

2. Lightly spray a loaf tin (9cm x 20cm) with oil. Line it with two layers of plastic wrap, gently pushing the wrap into all the corners, and leave the ends of the wrap to extend outside the tin.

3. Line the tin with slices of cold smoked salmon, ensuring it overlaps slightly and covers the tin base and sides. Leave slices to hang over the edges of the tin, ready to fold back over later.

4. In a food processor, combine 500gm cream cheese, the remaining cold smoked salmon, hot smoked salmon, all the lemon zest and juice of half a lemon, horseradish, salt and pepper. Blitz in short bursts until the salmon is in small pieces.

5. Divide the mix into half and add the first half to the tin, carefully spreading out to the edges and ensuring the layer is even and smooth.

6. Add the second half of the salmon mix to a bowl and set aside, then wash and dry the food processor bowl and blade. Add the remaining cream cheese, avocado, juice of half a lemon, dill, chives, watercress, salt and pepper. Blitz in short bursts again until the avocado and watercress have been well incorporated.

7. Add all the avocado mix to the loaf tin and smooth to the edges, making sure the layer is even. Make the last layer with the remaining salmon mix. Carefully fold the overhanging salmon slices over the top of the terrine. Fold the overhanging layers of plastic wrap over the top. Gently press down on the terrine with your hand.

8. Place the terrine into the fridge weighted down with a chopping board, and leave it to set overnight.

9. When you’re ready to serve the terrine, remove it from the fridge, peel back the plastic wrap from the top and invert the terrine onto a serving platter then carefully remove the rest of the plastic wrap. Decorate with fresh herbs and lemon zest if you like. Use a sharp knife to cut slices, rinsing it off in hot water between slicing. Serve slices with fresh bread or sourdough toast.