Instructions: Set aside half of the salmon for decoration.

Finely chop remaining salmon.

Blend Philadelphia cheese until smooth in mixer or processor adding a small amount of cream to thin down cheese.

Blend in smoked salmon, chopped dill and pink peppercorns into cheese mix.

Fold in lightly whipped cream.

Dissolve gelatine in hot water and allow to cool slightly. Working quickly whisk gelatine into cheese mix gently and pour into terrine mould or a dish of your choice.

Chill overnight, tip out, decorate with smoked salmon shavings and serve with hot toast spread with a mixture of soft butter and toasted sesame seeds.

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