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Salmon Terrine


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Ingredients

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
  • 6
    12h 15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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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.

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Accessories you need

  • Spatula TM5/TM6
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Tip

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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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