Smoked Salmon Terrine

• 1 1/4 lbs red bliss potatoes
• 1 None lemon, 2 tbsp juice, 1 tbsp finely grated zest
• 1 tbsp finely chopped fresh dill
• 1 lb sliced smoked salmon
• 1 lb cream cheese, at room temperature
• 1/3 cup cream
• 2 tbsp capers, drained
• 5 cups arugula
• None None crusty bread, to serve
• None None FOR THE DILL GREMOLATA
• 2 tbsp chopped fresh dill
• 2 tbsp grated lemon zest
• 1 clove garlic, finely chopped
• 2 tsp light olive oil

1. Cook potatoes in a large saucepan of salted boiling water for 20 mins, or until tender. Drain. When cool enough to handle, peel, thinly slice and place in a large bowl. Combine lemon juice and dill, pour over warm potatoes and toss to combine. Season.
2. Line a 4 x 8 inch loaf pan with plastic wrap, allowing a 4 inch overhang on long sides. Line base and sides of the pan with one-third of smoked salmon, allowing salmon to overhang.
3. Place cream cheese, cream and lemon zest in a food processor and process until smooth. Stir in capers.
4. Layer half the potatoes, overlapping sightly, over salmon base. Spread over half the cream cheese mixture. Top with a layer of smoked salmon, all the arugula, another layer of smoked salmon, the remaining cream cheese mixture and the remaining potatoes. Finish with a layer of smoked salmon. Fold overhanging edges of salmon over terrine and cover with overhanging cling film, pressing down gently. Refrigerate overnight.
5. To make dill gremolata, combine all ingredients in a small airtight container and shake gently.
6. To serve, invert terrine on to a platter. Remove plastic wrap and slice. Top with gremolata and serve with crusty bread.

red bliss potatoes, lemon, dill, salmon, cream cheese, cream, capers, arugula, crusty bread, dill gremolata, dill, lemon zest, clove garlic, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/29639 (may not work)