Line tin with cling wrap.

Boil potatoes until tender, allow to cool, then peel and set aside.

Line the inside of the terrine tin with smoked salmon slices. Keep 5 slices aside for the middle and the top.

Crush the potatoes with your hand and gently press the potato into the terrine tin.

Randomly place 3 smoked salmon slices in the middle, finish with the rest of the potatoes and place the rest of the salmon on top.

Cover with cling wrap and refrigerate for 1-2 hours.

Turn upside down, remove tin and cling wrap and sprinkle with chopped herbs.

To serve, accompany with dressed mixed greens and pickled chillies or gherkins.