Smoked salmon terrine with dill and lemon cream

Cooking Fish Smoked salmon terrine with dill and lemon cream

Deck the halls for this modern, Christmas day dish with no trimming spared!

Lables: Egg free Peanut free Shellfish free Tree nut free
  1. Trim any brown edges from salmon. Place cream cheese, cream, lemon rind, lemon juice, dill and capers in a food processor. Season with pepper. Process to combine.
  2. Grease an 8cm-deep, 10cm x 20cm, 6 cup-capacity terrine or loaf pan. Line base and sides with plastic wrap, allowing a 5cm overhang at long ends.
  3. Cover base of pan with 1 layer smoked salmon. Using a spatula, spread 1/3 cup cream cheese mixture in a thin layer over salmon. Repeat layers, finishing with salmon. Fold plastic wrap over salmon.Press down gently. Refrigerate overnight.
  4. Just before serving, turn onto a platter or board. Remove plastic wrap. Trim ends. Slice. Drizzle with oil. Serve with watercress sprigs and crusty bread.

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600g sliced smoked salmon
500g cream cheese, softened
1/4 cup pure cream
1 tbsp finely grated lemon rind
2 tbsp lemon juice
1/3 cup finely chopped fresh dill
2 tbsp drained capers
1 bunch watercress, trimmed
Crusty bread and extra-virgin olive oil, to serve

Adv

Autors
Preparation time
6:15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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