Smoked Salmon Terrine with Dill and Capers

By Dixie8686

Recipes & Menus | Recipes

Smoked Salmon Terrine with Dill and Capers
Start this one day ahead. Garnish the terrine with dill sprigs, capers, and red onion, if desired.

24 servings

Recipe by The Bon Appétit Test Kitchen

Photograph by Patricia Heal

November 2010

Ingredients

• 4 8-ounce packages cream cheese
• 3/4 cup finely chopped red onion
• 6 tablespoons chopped fresh dill
• 1/4 cup drained capers
• 2 tablespoons fresh lemon juice
• 12 ounces smoked salmon slice; 6 ounces chopped, 6 ounces left sliced
• Toasted baguette slices or crackers

Preparation

Step 1

Preparation

Line 9x5x3-inch loaf pan with plastic wrap, leaving overhang. Using electric mixer, blend first 5 ingredients and chopped salmon in large bowl. Spread 1/3 of cheese mixture evenly in pan. Top with 1/2 of sliced salmon, 1/3 of cheese mixture, remaining salmon, then remaining cheese mixture. Cover; chill at least 4 hours and up to 3 days. Turn terrine out onto platter. Serve with baguette slices or crackers.

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