Spray the mould with some olive oil. Layer the walls with smoked salmon, ensuring that the slices overlap slightly.

Place chopped chives and basil in a bowl. Add minced garlic and goat’s cheese and mash up with a fork until it forms a paste. Season with salt and pepper.

Spoon the paste into the smoked salmon lined mould and place in the fridge for couple hours until firm.

Turn the terrines out on a plate. Decorate with herbs before serving.

The proportions of ingredients depend on the number of portions you wish to prepare. For 100 g goat's cheese I gave a tablespoon of chives and basil, and a half of a small clove of garlic.