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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
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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

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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 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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