Grease a loaf tin with the oil and line with cling film, give it a big overhang. You can make one big terrine or individual ones if you use smaller mini loaf moulds which is nice

Line the tin evenly with the sliced salmon, letting the slices slightly overlap eachother, again leaving enough overhang on both sides so the salmon can be wrapped around the bottom of the filling. Cut off any excess and put to one side

Flake the smoked salmon into a food processor. Add any slice trimmings, the cream cheese and lemon juice and purée. Once you have a smooth paste add the double cream and cayenne and blitz again briefly being very careful not to overwork the mixture. Season to taste and fold in the chopped herbs

Scrape the mixture into the terrine. Fold the smoked salmon slices over to neatly cover the filling. Top with a sheet of cling film and chill for at least six hours, ideally overnight

Turn out onto a chopping board and take off the cling film. Slice to serve and garnish with some of the herbs and a slice of lemon