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Smoked Salmon Terrine with Dill and Capers


Start this one day ahead. Garnish the terrine with dill sprigs, capers, and red onion, if desired.

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  • 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
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Step 1

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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