betty's smoked salmon terrine

Name: Betty's Smoked Salmon Terrine
Prep time: 30 min
Cuisine: Australian
Ingredients: - 16 slices good quality smoked salmon (just over a pound - 600g); - 1 pound (500g) creamed cheese; - 1 tablespoon finely ground lemon zest; - 3 tablespoons lemon juice; - 1/2 cup finely chopped fresh dill; - 2 tablespoons pure cream; - 1/4 teaspoon freshly ground pepper

3 Pinches

Betty Bramanis

Sydney

Updated on Sep 4, 2017

A no cook terrine, perfect to serve when you have guests you want to impress. Serve with a light salad or with an array of crackers. Buttery smoked salmon layered with a tart creamy lemon and dill filling - this needs to be made a day ahead of serving.

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prep time 30 Min

cook time

method Refrigerate/Freeze

yield Makes 10 slices

Ingredients

- 16 slices good quality smoked salmon (just over a pound - 600g)
- 1 pound (500g) creamed cheese
- 1 tablespoon finely ground lemon zest
- 3 tablespoons lemon juice
- 1/2 cup finely chopped fresh dill
- 2 tablespoons pure cream
- 1/4 teaspoon freshly ground pepper

How To Make betty's smoked salmon terrine

Step 1

Grease and line a small loaf tin with cling wrap, leaving a couple of inches (5cm) of over hang for ease in removing.

Step 2

In a food processor, blitz the creamed cheese, cream, lemon zest, juice, dill and pepper until creamy and smooth.
Step 3

Cover the base of the loaf tin with a slice of salmon. Top with a couple of table spoons of the creamy mix. Repeat. Finish with a layer of salmon.
Step 4

Cover with cling wrap and pop into the fridge over night. Serve in thin slices.
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