Step 1

Line a loaf tin with plastic wrap, leaving enough overhang to cover the top.

Step 2

Arrange the smoked salmon slices in the tin, overlapping slightly, to cover the base and sides. Ensure there is enough salmon to fold over the top later.

Step 3

In a mixing bowl, beat the cream cheese until smooth.

Step 4

Add the double cream, lemon juice, dill, chives, and a pinch of salt and pepper. Mix well until combined.

Step 5

Fold in the flaked cooked salmon gently to maintain texture.

Step 6

Spoon half of the filling into the prepared tin, spreading it evenly.

Step 7

Add a layer of smoked salmon over the filling, then spoon the remaining filling on top, smoothing the surface.

Step 8

Fold the overhanging smoked salmon over the top of the filling to seal the terrine.

Step 9

Cover the terrine with the overhanging plastic wrap and press gently.

Step 10

Refrigerate for at least 4 hours, or preferably overnight, to allow the terrine to set and flavors to meld.

Step 11

Unwrap the plastic wrap and invert the terrine onto a serving plate. Slice carefully and serve with crusty bread or a fresh salad.