Smoked Salmon Terrine With Dill And Lemon Cream

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

The ingredient of Smoked Salmon Terrine With Dill And Lemon Cream

• 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

The Instruction of smoked salmon terrine with dill and lemon cream

• 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
• 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
• 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
• 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

Nutritions of Smoked Salmon Terrine With Dill And Lemon Cream

calories: 428 766 calories
calories: 28 5 grams fat
calories: 16 3 grams saturated fat
calories: 18 4 grams carbohydrates
calories: n a
calories: n a
calories: 24 7 grams protein
calories: 104 milligrams cholesterol
calories: 1645 milligrams sodium
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calories: nutritioninformation