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Salmon Terrine



1 piece(s)

Salmon Terrine

  • 300 g Smoked Salmon Slices
  • 250 g Cream cheese softened
  • 40 g pure cream
  • 2 tsp grated lemon zest
  • 1 tablespoons lemon juice
  • 3 sprigs Dill
  • 10 g capers (drained), 1 TBS
  • crackers or bread slices, to serve

Recipe's preparation

    Salmon Terrine
  1. Trim any brown edges from salmon.

    Place cream cheese, cream, lemon zest, lemon juice, dill and capers into bowl. 30 secs spd 5 MC on.
    Line the base and sides of an 8cm-deep, 10cm x 15cm terrine or loaf pan with plastic wrap, allowing a 5cm overhang at long ends.

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

    Just before serving, turn onto a platter or board. Remove plastic wrap. Trim ends. Slice.
    Serve with bread and/or crackers.


Accessories you need



Add a fresh garden salad and serve for brunch or lunch

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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