Smoked Salmon Terrine

Terry Haddad


This is definitely one to prepare when the weather is good enough to enjoy The terrine needs a few hours to set so you will need to prepare this in advance. It would be delicious served with cocktail Pumper-nickel bread

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10 Min




2 pkg
light cream cheese ,room temperature
1/4 c
light sour cream
1/2 c
fresh dill finely chopped &divided
green onions finely sliced
8 Tbsp
robert rothschild farm lemon dill caper sauce
1 lb
smoked salmon roughly chopped
hard boiled eggs ,roughly chopped
loaf cocktail bread or crackers

Directions Step-By-Step

Line loaf pan with plastic wrap ,leaving a long overhang on all ends . In large bowl ,combine cream cheese , sour cream,1/4C chopped dill,green onions and caper sauce into bowl .Thoroughly combine and set aside
To assemble ,spread half of salmon pieces in bottom of pan, Add half of the cream cheese mixture and gently smooth into even layer, add chopped eggs and remaining salmon, top with remaining cream cheese mixture gently smooth it into an even layer
Fold plastic wrap over top of terrine to completely cover. Place a second loaf pan on top and weigh it down using 2 cans refrigerate terrine at least 18-24 hours to set
To serve, peel away the top layer of plastic so that the cream cheese is exposed lay a serving platter flat down on top of the terrine and quickly turn them over together to invert the terrine . Rap pan several times with your knuckles and lift off the pan. Remove plastic wrap from terrine sprinkle with chopped fresh dill. serve with cocktail bread or crackers

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, For Kids