Smoked Salmon Terrine

 

Ingredients:

600g sliced cold smoked salmon

500g cream cheese, softened

¼ C cream

1 T finely grated lemon rind

2 T lemon juice

¼ C finely chopped fresh dill

2 T drained capers

4-5 cornichons, chopped

1 t horseradish

1 bunch watercress, trimmed

Crusty bread, to serve

Extra-virgin olive oil, to serve

 

Method:

1. Trim any brown edges from salmon. Place cream cheese, cream, lemon rind, lemon juice, dill, capers, cornichons and horseradish in a food processor. Season with salt and 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 of smoked salmon. Using a spatula, spread 1/3 C 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.

 

Recipe adapted from taste.com.au

Serves 8.

 

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