Smoked salmon terrine
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sliced smoked salmon |
| 12 | ounces | Cream cheese |
| 1 | Minced garlic clove | |
| 2 | teaspoons | Minced yellow onion |
| 2 | tablespoons | Chopped parsley |
| ¼ | cup | Unsalted butter |
| 2 | teaspoons | Brandy |
| 1 | tablespoon | Lemon juice |
| 2 | tablespoons | Heavy cream |
| Salmon roe; chopped red onions, | ||
| ; parsley leaves for | ||
| ; garnish | ||
Directions
Directions: Line a 4 cup glass bowl with plastic wrap, making sure it covers the bottom and sides completely. Cover the bottom of the bowl with 2 slices of salmon. Line the sides of the bowl with 5-6 slices of the salmon, allowing them to overlap slightly. Reserve 2 slices of salmon for the top of the terrine. In a food processor, puree the cream cheese until smooth.
Add the garlic, onion, parsley, butter, brandy, lemon juice and heavy cream. Blend until smooth. Spoon the mixture into the salmon lined bowl and place the reserved salmon on top. Cover tightly and refrigerate overnight to set. To serve, invert the terrine. Cut into slices and garnish.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.