Smoked salmon terrine with dill and lemon cream

Recipes / Fish

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

Recipe «Smoked salmon terrine with dill and lemon cream» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.