Potato And Salmon Terrine - cooking recipe

Ingredients

1 3/4 lbs medium sized potatoes such as red or Yukon Gold
3/4 cup sour cream
3 medium eggs, beaten
None None pinch of grated nutmeg
14 oz smoked salmon slices
2 tbsp fresh chopped dill, plus extra to garnish
1 None English cucumber, cut into long thin strips with a vegetable peeler
1 None onion, peeled and finely chopped
3-4 tbsp white wine vinegar
4 tbsp sunflower oil
5 tbsp creme fraiche
None None lemon slices, to garnish

Preparation

Boil the potatoes in large pan of salted water for about 20 mins until just tender. Drain well and leave until cool enough to handle then peel off the skins and cut into thin slices. Beat together the sour cream, eggs and nutmeg and season with salt and freshly ground black pepper. Preheat the oven to 350\u00b0F.
Butter a 4 cup loaf pan and spread a little of the sour cream mixture on the base. Top with 2-3 layers of potato slices then a layer of smoked salmon and sprinkle with some of the chopped dill. Repeat the layers, spooning some of the sour cream mixture between each layer and lightly season. Finish with a layer of potatoes and pour over any remaining sour cream mixture. Dot with the butter. Cover and bake in the preheated oven for 40-45 mins, uncovering for the last 15 mins.
For the cucumber salad, place the cucumber strips in a bowl and sprinkle over 1/2 tsp salt and leave for 30 mins to soften. Place the onion, vinegar, remaining chopped dill and some freshly ground black pepper in a bowl. Drain the cucumber and add to the bowl with the oil and leave for 10 mins.
Serve the warm terrine in thick slices with the cucumber salad and creme fraiche. Garnish with lemon slices, chopped dill and some whole pieces of dill.