Salmon and Hazelnut Terrine

Toast the hazelnuts in a dry frying pan over medium heat, stirring frequently, until golden and fragrant, about 4–5 minutes. Tip onto a plate to cool completely, then roughly chop.

Grease a 900 g loaf tin thoroughly with the softened butter, then line with a double layer of cling film, leaving a generous overhang. Chill the tin in the refrigerator.

Combine the 600 g salmon chunks, eggs, crème fraîche, Dijon mustard, vermouth, salt, white pepper, nutmeg, and lemon zest in a food processor. Pulse in short bursts, no more than 8 to 10 pulses, until just combined but still with visible texture — do not over-process.

Transfer the mousseline to a bowl set over ice. Fold in the toasted hazelnuts, dill, and chives with a spatula until evenly distributed.

Cover and refrigerate the mousseline for 30 minutes to firm slightly and allow the flavours to meld.

Preheat the oven to 160°C (fan 140°C or 325°F). Fill a deep roasting tin with enough hot water to come halfway up the sides of the loaf tin.

Spoon half the mousseline into the prepared loaf tin and spread level. Lay the reserved salmon strips in a single, even layer across the centre, pressing them gently into the mixture. Spoon the remaining mousseline on top and smooth flat. Fold the cling film overhang over the top.

Place the loaf tin into the bain-marie and bake for 50–55 minutes, until the terrine is just set and registers an internal temperature of 63°C on a meat thermometer inserted into the centre. Remove from the bain-marie immediately.

Allow the terrine to cool to room temperature, then refrigerate with a light weight placed on top for a minimum of 4 hours, or overnight, until fully chilled and firm enough to slice cleanly.

To serve, unwrap the cling film overhang, invert the terrine onto a board, and peel away all cling film. Slice with a sharp knife dipped in hot water, wiping the blade between cuts. Serve with cornichons, toasted sourdough, and a crème fraîche and dill sauce.