Smoked Salmon Terrine

I made this and brought to a friends house for a Christmas get together.  Unfortunately I didn't realize she didn't eat fish :)  While my husband, myself and another friend enjoyed this wonderful hors d'ouevre she nearly gagged!  Ahhh well I tried.  I really liked the way this came out.  Make sure your salmon is sliced thinly and of good quality.  It makes all the difference.  Serve with the Potato Chips recipe preceding this or a good quality cracker.  The original recipe from Food and Drink 2000 called for cooked spinach but I elected for raw baby spinach instead.

500g Cream cheese
2 tbsp chopped dill
1/2 cup chopped green onions
Salt to taste
1 tsp cracked black pepper
1/2 cup chopped baby spinach
2 tsp lemon juice
500 g smoked salmon, thinly sliced

GARNISH:
Watercress leaves
Dill sprigs

1. Combine cream cheese, dill, green onions, salt and pepper.  Remove one third of mixture and combine with spinach.  Season spinach mixture with lemon juice.
2. Place plastic wrap in loaf pan coming up over the sides.  Divide salmon into 4 portions.  Place a single layer of smoked salmon on base of loaf pan.  Top with half of cream cheese mixture, a second layer of salmon, all of spinach mixture, a third layer of salmon, the remaining cream cheese and finish with the remaining salmon.
3. Cover with plastic wrap and place a weight on top.  Refrigerate overnight or until ready to serve.  Turn out, remove plastic wrap and garnish with watercress and dill.
4. Slice gently with a serrated knife.  Cut slices into smaller pieces and serve on top of potato chips or alongside crackers.