Ingredients

Steps

• Preheat the oven to 180°C.
• Wrap seasoned fresh salmon in foil and bake for 12-15 minutes until opaque.
• Boil asparagus for 3-4 minutes, then cool in ice-cold water and pat dry.
• Line a 450g loaf tin with a double layer of cling film and smoked salmon slices.
• Blend remaining smoked salmon, cooked salmon, cream cheese, butter, chives, and lemon juice until smooth.
• Layer half the salmon mixture, the asparagus, and the remaining mixture into the tin.
• Cover and chill in the fridge for at least six hours before slicing and serving with cress.