100g smoked salmon ribbons/slices
15ml gelatine powder
60ml hot water
125g Philadelphia cream cheese
15ml chives chopped
15ml lemon juice
212g tin pink salmon
Salt and pepper to taste
Rub the inside of a terrine or loaf tin with oil and line with cling film.
Line with the salmon slices arranging them so they overlay slightly and come far enough over the side of the terrine to cover the surface once filled.
Dissolve the gelatine in the hot water.
Place the cream cheese, mayonnaise, chives, lemon juice and gelatine in a bowl and mix together using a whisk.
Add the salmon and stir to combine.
Pour into the terrine and cover the top with the overlay of salmon.
Refrigerate until set. Turn out of terrine and slice into portions and serve with crackers.