Salmon Dill Terrine (Christmas Appetizer). Dissolve the gelatin powder in boiling water. Combine the cream cheese and milk, warm it up for just a very short time in the microwave, then stir in the gelatin mixture. Put the rest of the smoked salmon and lemon juice in the food processor and process just until the salmon is in small pieces.
Cover the bottom of the mold completely with salmon, so there are no gaps. Garnish the terrine with dill sprigs,capers,and red onion if desired. Salmon Recipes Fish Recipes Seafood Recipes Cooking Recipes Healthy Recipes Pate Recipes Xmas Food Christmas Cooking Christmas Recipes.
Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, salmon dill terrine (christmas appetizer). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Dissolve the gelatin powder in boiling water. Combine the cream cheese and milk, warm it up for just a very short time in the microwave, then stir in the gelatin mixture. Put the rest of the smoked salmon and lemon juice in the food processor and process just until the salmon is in small pieces.
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To get started with this recipe, we have to first prepare a few components. You can have salmon dill terrine (christmas appetizer) using 8 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Salmon Dill Terrine (Christmas Appetizer):
- {Get of Cream cheese (low fat).
- {Prepare of Smoked salmon.
- {Prepare of Capers.
- {Take of Chopped dill, fennel or chives.
- {Prepare of Milk.
- {Make ready of Gelatin (＋3 tablespoons hot water).
- {Prepare of Lemon juice.
- {Get of Salt and pepper.
Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon. Add mayonnaise mixture to salmon mixture and gently stir until well combined. Blend until just smooth, occasionally scraping down sides of work bowl. Process salmon until smooth, adding more lemon juice if needed.
Steps to make Salmon Dill Terrine (Christmas Appetizer):
- Grease the bottom of the mold and line with plastic wrap..
- Cover the bottom of the mold completely with smoked salmon. It's okay to patch it! I used 2 layers to make it thicker..
- Lightly rinse the capers and chop. Dissolve the gelatin powder in boiling water..
- Combine the cream cheese and milk, warm it up for just a very short time in the microwave, then stir in the gelatin mixture..
- 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..
- Add the chopped herbs and capers and mix well with a spatula. Season with salt and pepper..
- Spread the cream cheese mixture in the mold, cover tightly with plastic wrap, and chill in the refrigerator until set..
- When set, remove it from the mold, take off the plastic wrap and slice. It's easier to slice with a warm knife..
- 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..
- Goes well with crackers, sliced bread or a green salad..
Season mousse to taste with salt and pepper. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. See more ideas about recipes, salmon terrine, salmon terrine recipes. See more ideas about salmon terrine, terrine recipe, salmon.
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