METHOD

1. Boil Spud Lite
Place potatoes in a medium saucepan covered in water and slowly bring to the boil. Cook for 15 minutes or until tender. Drain and refresh under cold water. Carefully peel and slice into 5mm thick slices.

2. Line Loaf Tin
Line a 21cm x 11cm loaf tin with plastic wrap, allowing 15cm overhang on all sides. Carefully line the sides and base of tin with half the slices of smoked salmon, allowing some overhang at the top.

3. Summer Herb
In a food processor, combine cream cheese, horseradish, zest, chervil, dill, chives, capers, salt and pepper, blending until well combined.

4. Layer the Terrine
Place a third of the sliced potato over the base, followed by a third of the cream cheese and a third of the smoked salmon. Repeat the process until all the ingredients are gone and the final layer is smoked salmon. Wrap tightly in plastic wrap and chill in the refrigerator overnight.

5. Make Salsa
Just before serving, combine cucumber, avocado, spring onion, juice, zest, dill, salt and pepper together in a small mixing bowl, stirring gently to combine. Place salsa in a small bowl until required.

6. Serve!
Serve terrine topped with salsa and lemon wedges on the side.

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