Salmon Terrine

 Preheat the oven to 180C/350F/Gas 4.

Place the salmon in an ovenproof dish and pour over a cup of water.  Cover with a lid, or foil and cook in the oven for 20-30 minutes or until the salmon is cooked through.  Remove from the oven and leave to cool.

Dissolve the gelatine in the hot salmon cooking liquor (or water), and leave to cool.

Flake the salmon in a bowl with a fork, removing any pin bones and skin.  Mix in the lemon juice, salt and pepper.  Add the dissolved gelatine, mayonnaise, dill and crème fraiche.  Mix well.

Line a 2pt loaf tin with cling film and spoon the mixture in. Refrigerate until set.