Smoked Salmon Terrine with Warm Potato Salad

Because salmon did not travel well, the fish was more commonly available in a smoked form, and the Scottish cure was quite strong. With the arrival of the railways, salmon could be sent fresh to London, and it is probably at this time that the milder London cure was developed. Both Scottish-cured and London-cured are much-loved forms, though.

This recipe looks very expensive, as 1—1.5 kg (2¼–3¼ lb) of smoked salmon is an awful lot. But set in a 1.4 litre (2½-pint) terrine, this will