I was introduced to this dish many years ago by a colleague at a work function that he was hosting. He kindly shared the recipe with me. It can be served as an entree or on a platter where people can help themselves to a little in a more casual setting.
Line a one litre dish with plastic cling wrap, pressing it well into the corners.
Cover the base with an even layer of the smoked salmon slices.
Mix together the sour cream, chives and paprika and carefully spread it on top of the smoked salmon.
Carefully cover the sour cream layer with the remaining slices of smoked salmon. Refrigerate while preparing the next layer.
Mash the hard boiled eggs and combine with the butter, salt and freshly ground black pepper.
Remove the terrine from the refrigerator and carefully spread the egg layer over the smoked salmon.
Cover and refrigerate for 3-4 hours.
To serve, spread the dressed watercress leaves onto a serving platter, remove the plastic wrap from the top, and invert the terrine on top of the watercress. Carefully remove the final layer of plastic wrap and garnish with thin slices of lemon, and sprigs of dill.
Place on table with a basket of toasted baguette.
Add the Dijon mustard, lemon juice and extra virgin olive oil to a bowl that is large enough to hold the watercress.
Whisk the dressing ingredients together with a fork or small whisk.
Season with sea salt and freshly ground black pepper, to taste.
Just before serving, add the watercress and carefully toss to coat with the dressing.
You can make individual terrines to serve as an entree, or serve slices of a larger terrine.
It is important that you use the full fat sour cream, if you use the light version of sour cream the terrine will collapse.
For a vegetarian alternative, use slices of roasted red capsicum.
Another option is to use caviar in place of the first layer of smoked salmon, and eliminate the second layer of smoked salmon entirely.