Grease the insides of a medium sized loaf tin. Cover with a layer of clingfilm then cover the base of the tin with a layer of smoked salmon, cutting the salmon slices to make them fit perfectly.

Blitz the the cream cheese, cream, lemon juice and zest in a food processor. Add the herbs and seasoning and mix well.

Spoon about an eighth of the cream mixture onto the base layer of smoked salmon. Place another layer of fish on top, then a layer of cream, and repeat several times, finishing with a layer of smoked salmon. Cover with clingfilm, gently press down on the surface and refrigerate overnight.

To serve, turn the tin upside down and carefully peel away the clingfilm. Cut the terrine into 6 portions, scatter with dill, chives and parsley, and serve with lemon wedges and soda bread.