Bring a pan of salted water to the boil, and blanch the beans for 3 minutes. Drain and put into a bowl of iced water to cool. This will keep the beans a bright green colour. Dry with kitchen paper.
In a small bowl mix the olive oil, chilli, garlic and ginger with plenty of seasoning.
Preheat the oven to 180 C / 160 C Fan / 350 F. Line a 900 g / 2 lb loaf tin with 2 layers of foil, and then lightly grease with a little extra virgin olive oil. Line the inside of the tin with the slices of smoked salmon, reserving some to cover the top. Sprinkle in 1/3 of the oil mixture, and 1 tbsp of the dill.
Trim half of the salmon to fit neatly in the base of the tin. Sprinkle in 1/3 of the oil mixture and 1 tbsp of the dill, and then lay the green beans in an even layer over the top. Cover with the remaining salmon the then the last of the oil mixture and the dill.
Cover the top of the terrine with the reserved smoked salmon, and then wrap the whole tin tightly in 2 layers of foil. Put the wrapped tin into a roasting tin, fill with boiling water halfway up the sides of the loaf tin, and cook in the oven for 40 minutes, of until a metal skewer held in the centre comes out warm.
Leave to cool completely (still wrapped) in the water. Transfer the wrapped tin into an empty roasting tin with cans on top to weigh it down. Chill overnight in the fridge.
To serve, turn the terrine out onto a serving plate and carefully peel off the foil. Garnish with lemon slices and dill fronds, and serve with lemon wedges.
Notes
Serve with a green salad and new potatoes, or with a selection of your favourite salads for a buffet style meal.
