Betty's Smoked Salmon Terrine
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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·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
- Grease and line a small loaf tin with cling wrap, leaving a couple of inches (5cm) of over hang for ease in removing.
- In a food processor, blitz the creamed cheese, cream, lemon zest, juice, dill and pepper until creamy and smooth.
- 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.
- Cover with cling wrap and pop into the fridge over night. Serve in thin slices.