Wednesday, August 20, 2014
Inquirer Daily News

Smoked Salmon Terrine With Dill and Lemon Cream

From Clodagh's Kitchen Diaries, by Clodagh McKenna (Kyle, 2013)

8 serving(s)

1 pound cream cheese, softened

1/3 cup heavy cream
 
Zest of 1 lemon
 
2 tablespoons lemon juice
 
3 tablespoons fresh dill, finely chopped
 
2 tablespoons capers, drained
 
1 1/3 pounds sliced smoked salmon
 
Sea salt and freshly ground black pepper, to taste

To serve:
 
1 bunch watercress, trimmed
 
Brown bread

1. Make the dill and lemon cream. Place the cream cheese, cream, lemon zest, lemon juice, dill, and capers in a food processor, season with salt and pepper, and blend to combine.

2. Grease a 3x4x8-inch loaf pan. Line the base and sides of the pan with plastic wrap, allowing a 2-inch overhang on the long sides.
 
3. Trim any brown edges from the salmon. Cover the base of the pan with 1 layer of smoked salmon. Using a spatula, spread 1/3 of the cream cheese mixture over the salmon. Add another salmon layer on top, followed by another cream cheese layer. Repeat until the cream cheese mixture is used, finishing with a salmon layer. Fold the plastic wrap over the top, press down gently, and refrigerate overnight.
 
4. Before serving, turn the terrine out. Remove the plastic wrap, and trim the ends. Serve with watercress and homemade brown bread.
 

Per serving: 397 calories, 21 grams protein, 22 grams carbohydrates, 1 gram sugar,
26 grams fat, 87 milligrams cholesterol, 2,038 milligrams sodium, 3 grams dietary fiber.
Tagged as: | Condiment; Side dish

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