Line a 1.4 kg terrine mould with cling-film allowing for a 1 inch over-hang on either side. Beat the butter with an electric mixer until it is light and airy. Cut the anchovies into small dice, stir into the butter and add the lemon zest, lemon juice, parsley, chives and shallots. Season to taste with salt and freshly ground pepper.
Cover the base of the terrine with a layer of smoked salmon, ensuring that there are no holes or gaps in the smoked salmon. Using a palette knife, spread a thin layer of the flavoured and seasoned butter over the smoked salmon, covering the entire surface. Continue to build the terrine with alternating layers of smoked salmon and butter until all the ingredients are used or, the terrine is full, finishing with a layer of smoked salmon.
Cover the top of the terrine with the over-hang of cling-film and place a
Place the terrine on a plate and allow it to stand at room temperature for 15 minutes for the butter to soften. Gently mix together the crab meat, sliced shallots and tomato concasse. Season to taste with salt, freshly ground pepper and lemon juice and bind with a little of the lemon oil. Spoon a small mound of crab salad at either end of the terrine and drizzle a little more oil around the terrine. Top the crab salad with a small bunch of baby coriander.
© 2005 Liam Tomlin. All rights reserved.