Name: Smoked salmon terrine with dill and lemon cream
Prep time: 375 min
Total time: 375 min
Yield: 1
Ingredients: 600g sliced smoked salmon (see note); 500g cream cheese, softened; 63.13 gm pure cream; 20.00 ml finely grated lemon rind; 42.00 gm lemon juice; 82.50 ml finely chopped fresh dill; 40.00 ml drained capers; 1 bunch watercress, trimmed; Crusty bread, to serve; Extra-virgin olive oil, to serve

Smoked salmon terrine with dill and lemon cream

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Prep Time:
375 minutes

Cook Time:

Total Time:
375 minutes

Festive and lavish Christmas day dish.

Ingredients:

600g sliced smoked salmon (see note)
500g cream cheese, softened
63.13 gm pure cream
20.00 ml finely grated lemon rind
82.50 ml finely chopped fresh dill
40.00 ml drained capers
1 bunch watercress, trimmed
Crusty bread, to serve
Extra-virgin olive oil, to serve

Instructions:

Remove any dark edges from the salmon. Combine cream cheese, cream, lemon zest, lemon juice, dill, and capers in a food processor. Season with pepper and blend until smooth.
Prepare a terrine or loaf pan by greasing it and lining the base and sides with plastic wrap, leaving a 5cm overhang at the long ends.
Lay down a base of smoked salmon in the pan. Spread a thin layer of 1/3 cup cream cheese mixture over the salmon using a spatula. Repeat the layers, ending with a final layer of salmon. Gently press down and cover with plastic wrap. Refrigerate overnight.
When ready to serve, transfer the dish onto a platter or board, unwrap, trim the ends, slice, drizzle with oil, and enjoy with watercress sprigs and crusty bread.

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