Cream Cheese & Smoked Salmon Terrine

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 4 hours & 30 minutes
  • Portion size 10 servings



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
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Breakfast & Smoothies

Cream Cheese & Smoked Salmon Terrine