Smoked Salmon Terrine with Dill and Capers

By TeriGreene

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

Read More http://www.bonappetit.com/recipes/2010/11/smoked_salmon_terrine_with_dill_and_capers#ixzz1yAKVqVLu

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
• Read More http://www.bonappetit.com/recipes/2010/11/smoked_salmon_terrine_with_dill_and_capers#ixzz1yAKfsj7C

Preparation

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.


Read More http://www.bonappetit.com/recipes/2010/11/smoked_salmon_terrine_with_dill_and_capers#ixzz1yAKs5XDR