2 x 100g packs Tesco Finest smoked salmon with whisky
300g full-fat soft cheese, drained of any excess liquid
2 tsp creamed horseradish sauce
1 lemon, zested, plus a squeeze of lemon juice
60g pack smoked salmon, 40g roughly chopped
10g chives, finely snipped
130g Tesco Finest juniper & black pepper beetroot, 100g patted dry and thinly sliced, 30g very finely diced
2 x 125g jars Tesco Finest langoustine pâté
1 heaped tbsp. capers
a few dill sprigs, leaves picked (optional)
crispbreads, crackers or thinly sliced toast, to serve (optional)
Grease and line a 900g loaf tin with 2 pieces of clingfilm, giving enough of overhang on all edges. Stick the 200g Tesco Finest smoked salmon to the clingfilm and neatly line the bottom and sides. Make sure there are no holes here because this will be the dish's top. Any salmon that is left over should be saved.
In a food processor, combine the soft cheese, horseradish, lemon juice, and half of the zest; season. Blitz to blend, then add the 40g smoked salmon, roughly chopped, and blitz once more until just combined. Add the chives and mix well. Spoon into the tin's base and evenly distribute.
Overlay 100g finely sliced beetroot on top of the salmon, gently overhanging but not brushing the edge. Spread the langoustine pâté evenly between the two jars, then fold over any salmon overhang and fill up any gaps with the remaining salmon. To seal the terrine, fold over the clingfilm and gently push down to make sure it's even. Keep refrigerated for up to 2 days.
To serve, remove the clingfilm from the terrine and set it on a serving plate. Turn the terrine out by inverting it. Invert the terrine to turn it out, then carefully peel away the remaining clingfilm. Sprinkle the capers, dill, and leftover lemon zest over the diced beetroot. Serve with crispbreads, crackers, or thinly sliced toast in slices.