Crumble the salmon into a bowl, add the cream cheese and gherkin and mix to combine.

Line a rectangular serving dish with brown paper and fill with the salmon mixture. Chill.

In a separate jar, combine the red-wine vinegar, shallot and garlic.

Serve alongside the terrine, with chunky slices of fresh muesli loaf.

Garnish with fennel or leek shavings.

Cook’s note: Instead of brown paper, line the terrine mould with strips of blanched leek for a creative touch when presenting this dish.