Instructions: You will need a food processor for this recipe. Ingredients should be very cold.

Cut fish into 2cm dice and process 30 seconds or until smooth. Add herbs, egg and egg whites and process a furthur 30 seconds. Place processor bowl with ingredients in the refrigerator and chill 10 minutes. It is importatant that ingredients stay very cold while making the fish mousse to ensure a good finished product.

Return bowl to processor and , while running, add cream gradually until just incorporated. Season with pepper and cayenne.

Grease a 15cm X 30 cm terrine mould or loaf tin with butter and line bottom and sides with greaseproof paper. Grease paper well.

Spread 1/3 of the fish mousse into the base of the tin, lay 1/2 of the smoked salmon down the center. Repeat with remaining mousse and salmon.

Smooth top and fold over greaseproof to cover. Seal top of tin with foil, place in a baking tray and add enough hot water to come half way up the sides of the tin. Cook in a moderate oven (340F) for 1 hour. Refrigerate 2 hours or until cold.

Remove from tin and served sliced with dill mayonnaise.

Use fresh not frozen fish.

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