Instructions: Use half the smoked salmon to line the ramekin dishes or loaf tin they do not need to be completely lined.

Pound together the remaining ingredients if using a food processor be careful not to lose the textures by overprocessing.

Taste and adjust the seasoning.

Divide the mixture between the ramekins or put in the loaf tin.

Press down and smooth the top.

Cover and chill for 2 to 3 hours or even overnight.

Turn out onto plates or cut slices from the loaf and garnish with salad leaves.

Serve with freshly baked bread or hot toast.

Make this either in six individual ramekin dishes or in a small loaf tin. Chill and slice to serve either as a starter or fish course. No raw eggs are used so this is safe for the elderly pregnant women and children.

Serves 6

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