Smoked salmon terrine with dill and lemon cream

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• 6:15 Prep


• 
  8 Servings


• Capable cooks

Deck the halls for this modern, Christmas day dish with no trimming spared!

Featured in
Christmas menu plans, Nutrition information

Ingredients

• 600g sliced smoked salmon (see note)


• 500g cream cheese, softened


• 1/4 cup pure cream


• 1 tablespoon finely grated lemon rind


• 2 tablespoons lemon juice


• 1/3 cup finely chopped fresh dill


• 2 tablespoons drained capers


• 1 bunch watercress, trimmed


• Crusty bread, to serve


• Extra-virgin olive oil, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Trim any brown edges from salmon. Place cream cheese, cream, lemon rind, lemon juice, dill and capers in a food processor. Season with pepper. Process to combine.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Grease an 8cm-deep, 10cm x 20cm, 6 cup-capacity terrine or loaf pan. Line base and sides with plastic wrap, allowing a 5cm overhang at long ends.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Cover base of pan with 1 layer smoked salmon. Using a spatula, spread 1/3 cup cream cheese mixture in a thin layer over salmon. Repeat layers, finishing with salmon. Fold plastic wrap over salmon.Press down gently. Refrigerate overnight.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Just before serving, turn onto a platter or board. Remove plastic wrap. Trim ends. Slice. Drizzle with oil. Serve with watercress sprigs and crusty bread.
  
  
  

Nutrition

• 1794 kj

  Energy




• 28.5g

  Fat Total




• 16.3g

  Saturated Fat




• 1.6g

  Fibre




• 24.7g

  Protein




• 104mg

  Cholesterol




• 1645mg

  Sodium





• 18.4g

  Carbs (total)

All nutrition values are per serve

Notes

You'll need to start this recipe 1 day ahead.

You'll need around 16 slices of smoked salmon.

• Author: Liz Macri


• Image credit: Cath Muscat


• Publication: Super Food Ideas

Source: taste.com.au