Serves: 8-10This recipe is best started a day before serving to allow the creme fraiche and salmon time to set

I used smoked salmon pieces in the mousse – they’re the fatty bits from the belly and tail, which have more flavour.

450g smoked salmon pieces (I used Southern Ocean)
100g full-fat cream cheese
2 tablespoons chopped dill fronds, plus extra sprigs to serve
300g creme fraiche or quark
juice of 1 lemon
pinch of hot cayenne pepper
400g smoked salmon slices

Place the salmon pieces, cream cheese and dill in a food processor and process until just combined. Transfer to a bowl and stir through the creme fraiche or quark. Add the lemon juice and cayenne pepper to the mix then gently fold them through.

Line the base and sides of a terrine dish or loaf tin with cling film (a little water sprinkled inside helps the film adhere), leaving enough overhang to wrap over the terrine later. Arrange the salmon slices over the base and sides of the dish (save some for the top). Spoon in the mousse filling then cover with the remaining salmon. Cover with the overhanging cling film then chill overnight or for at least 8 hours. Lift out of the dish then invert on to a serving plate. Top with dill sprigs then serve with the relish (recipe follows).

Apple, cucumber & caper relish
2 green apples, peeled and cored
4 tablespoons white wine vinegar or apple cider vinegar
2 tablespoons capers, drained
1⁄3 cucumber (or 2 Lebanese cucumbers), peeled, deseeded and diced into 5mm pieces
1 tablespoon finely chopped chives
2 tablespoons grated horseradish (I like Mandys or Springbrook)

Slice the apples very thinly then cut into fine matchsticks. Sprinkle with the vinegar (this prevents browning). Chop the capers to form a fine paste. Mix the apple, capers, cucumber, chives and horseradish together then season with freshly ground black pepper.

Wine - A dry, minerally South Island chardonnay.