Salmon Dill Terrine (Christmas Appetizer)
Salmon Dill Terrine (Christmas Appetizer)

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, salmon dill terrine (christmas appetizer). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Salmon Dill Terrine (Christmas Appetizer) is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Salmon Dill Terrine (Christmas Appetizer) is something which I’ve loved my entire life.

Great recipe for Salmon Dill Terrine (Christmas Appetizer). I wondered if this would be suitable for Christmas. It was a big hit, so I posted the recipe. Cover the bottom of the mold completely with salmon, so there are no gaps.

To get started with this recipe, we must prepare a few components. You can have salmon dill terrine (christmas appetizer) using 8 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Salmon Dill Terrine (Christmas Appetizer):
  1. Take 250 grams Cream cheese (low fat)
  2. Make ready 80 grams Smoked salmon
  3. Get 1 tbsp Capers
  4. Take 1 tbsp Chopped dill, fennel or chives
  5. Get 50 ml Milk
  6. Get 6 grams Gelatin (＋3 tablespoons hot water)
  7. Make ready 1 tsp Lemon juice
  8. Prepare 1 dash Salt and pepper

This no-bake version is more like a spread, which is perfect for casual parties, and you can make it in any kind of crock or bowl. Pair it with toasted baguette slices for an appetizer or eat as a salad. Garnish the terrine with dill sprigs,capers,and red onion if desired. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth.

Instructions to make Salmon Dill Terrine (Christmas Appetizer):
  1. Grease the bottom of the mold and line with plastic wrap.
  2. Cover the bottom of the mold completely with smoked salmon. It's okay to patch it! I used 2 layers to make it thicker.
  3. Lightly rinse the capers and chop. Dissolve the gelatin powder in boiling water.
  4. Combine the cream cheese and milk, warm it up for just a very short time in the microwave, then stir in the gelatin mixture.
  5. Put the rest of the smoked salmon and lemon juice in the food processor and process just until the salmon is in small pieces. Add the mixture from Step 4 and lightly process.
  6. Add the chopped herbs and capers and mix well with a spatula. Season with salt and pepper.
  7. Spread the cream cheese mixture in the mold, cover tightly with plastic wrap, and chill in the refrigerator until set.
  8. When set, remove it from the mold, take off the plastic wrap and slice. It's easier to slice with a warm knife.
  9. Take the terrine out of the fridge 30 minutes before you plan to serve it, as it tastes better at room temperature, rather than well chilled.
  10. Goes well with crackers, sliced bread or a green salad.

Garnish the terrine with dill sprigs,capers,and red onion if desired. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Spoon into bowl lined with plastic wrap, pressing firmly. A wonderfully simple recipe for baked salmon. The flavors of lemon and dill really complement the fish..

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