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Real Recipes From Real Home Cooks ®

betty's smoked salmon terrine

RecipesandSmallTalk avatar
Recipe by
Betty Bramanis
@RecipesandSmallTalk
Sydney

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.

►
yield serving(s)
prep time 30 Min
method Refrigerate/Freeze

Ingredients For betty's smoked salmon terrine

  • 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

  • 1
    Grease and line a small loaf tin with cling wrap, leaving a couple of inches (5cm) of over hang for ease in removing.
  • 2
    In a food processor, blitz the creamed cheese, cream, lemon zest, juice, dill and pepper until creamy and smooth.
  • 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.
  • 4
    Cover with cling wrap and pop into the fridge over night. Serve in thin slices.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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