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
Details
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
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