A crowd pleaser and easy to prepare, this fish terrine is a fabulous accompaniment to any meal. Terrines are made ahead of time so this is the perfect item to prepare a day or two before a picnic. If you are not sure on what else to take along, see our blog below:

Serves: 6 | Cooking Function: 4D hotAir 200°C for 15 minutes | Prep: 20 minutes (not including refrigeration time)

• 200g sliced smoked salmon
• 360g hot smoked salmon/trout flaked
• 2 Bunches of asparagus
• 1-2 tbsps olive oil
• 300g cream cheese, softened
• 1 tbsp finely grated lemon zest
• 2 tbsps lemon juice
• 15g finely chopped fresh dill
• 2 tbsps drained capers
• Freshly ground back pepper

Note: allergens highlighted in bold above.

1. Pre heat the oven to 4D hotAir 200°C.

2.Trim the stiff ends of the asparagus and place in a baking tray, drizzle with olive oil and place in the oven for 15 minutes until coloured and soft. Once cool enough to handle, slice in half lengthways.

3. Grease an 8cm-deep, 10cm x 20cm terrine or loaf pan. Line the base and the sides with cling film, allowing a 5cm overhang at long sides.

4. Trim any brown edges from salmon. Place the cream cheese, lemon rind, lemon juice, dill and capers in a food processor. Season with pepper. Process to combine.

5. Cover base of the pan with 1 layer smoked salmon. Using a spatula, spread a third of the cream cheese mixture in a thin layer over the salmon. Then top with a third of the hot smoked salmon/trout and then a third of the asparagus. Repeat layers, finishing with salmon. Fold plastic wrap over the salmon. Press down gently. Refrigerate overnight.

6. Just before serving, turn onto a platter or board. Remove plastic wrap and slice.