Spinach and salmon terrine

Tags: main dish, fancy
. Serves 8. 16 steps
spinach layer Cut spinach base into three strips. Place one strip on board. Spread with, top with one third of salmon. Spread second strip with a thin layer of filling. Place cheese-side down on salmon. Repeat with next layer. Decorate with rolled salmon slices. Cut into 2cm slices to serve.
30g butter   Cook over moderate heat 1 minute Pour into swiss roll tin lined with baking paper. Bake 7 minutes in a moderate oven, or until firm to the touch. Turn onto damp tea-towel sprinkled with cheese. Cover with a cloth and leave to cool.
1/2 cup spring onions chopped
1 tablespoon fresh dill chopped
2 packets frozen spinach thaw, squeeze out excess moisture   Add, heat through
nutmeg and pepper   Season
6 eggs beat   Stir in
1 tablespoon cornflour blend
1 tablespoon lime juice
1/4 cup parmesan grated
1/4 cup spring onions chopped Process 30 seconds or until smooth, using pulse action
1 teaspoon fresh dill chopped
1 tablespoon lime juice
1 tablespoon horseradish
250g neufchatel cheese
200g sliced smoked salmon
Make one day ahead