- Prep time 25 minutes
- Total time 4 hours & 30 minutes
- Portion size 10 servings
Ingredients
Method
Line 10- x 6-inch loaf pan with enough plastic wrap to leave overhang on all sides; set aside. In food processor, combine cream cheese, hot smoked salmon, dill, onion, horseradish, lemon zest and juice; pulse until smooth. Season with pepper to taste.
Arrange one-third of the salmon slices in single layer in bottom and up sides of pan, filling all gaps and pressing tightly against plastic. Spoon one-third of the cream cheese mixture into pan, smoothing top. Repeat layers twice. Fold excess plastic wrap over terrine to seal tightly. Refrigerate for at least 4 hours or up to overnight.
Unmould terrine onto serving plate. Remove plastic wrap; sprinkle with dill, and capers (if using). Cut into slices.
Nutritional facts PER SERVING: about
- Iron 0.5 mg
- Sodium 600 mg
- Sugars 2 g
- Protein 15 g
- Calories 250
- Total fat 20 g
- Cholesterol 65 mg
- Saturated fat 11 g
- Total carbohydrate 3 g
