Step 1

Cook potatoes in a large saucepan of salted boiling water for 20 mins, until tender. Drain. When cool enough to handle, peel, thinly slice and place in a large bowl. Combine lemon juice and dill, pour over warm potato and toss to combine. Season.

Step 2

Line a 10cm x 20cm loaf pan with plastic wrap, allowing wrap to overhang long sides by 10cm. Line base and sides of pan with one-third of smoked salmon, allowing salmon to overhang.

Step 3

Place cream cheese, cream and lemon best in food processor and process until smooth. Stir in capers.

Step 4

Layer half of potato, overlapping sightly, over salmon base. Spread half of cream cheese mixture over potato. Top with a layer of smoked salmon, rocket, another layer of smoked salmon, remaining cream cheese mixture and remaining potato. Finish with a layer of smoked salmon. Fold overhanging edges of salmon over terrine and cover with overhanging plastic wrap, pressing down gently. Refrigerate overnight.

Step 5

To make dill gremolata, combine all ingredients in a small airtight container or snap-lock bag.

Step 6

To serve, invert terrine onto abated or platter. Remove plastic wrap and slice. Top with gremolata and serve with crusty bread.