Simon Rimmer served up a tasty smoked salmon and crab terrine with Melba toast on Steph’s Packed Lunch.
The ingredients are: 600g good quality smoked salmon.
For the filling: 250g creme fraiche, 500g cream cheese, Zest 1 lime, 25g wasabi paste, 200g hot smoked salmon, 200g white crab meat, Tbsp dill, Tbsp chives and 12 gherkins, cut into small rounds.
To serve: Melba toast and more pickles.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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