Salmon Dill Terrine (Christmas Appetizer)

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Salmon Dill Terrine (Christmas Appetizer). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Salmon Dill Terrine (Christmas Appetizer) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to 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.

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. I used gelatin where 12 g will set 560 ml of liquid. Adjust the amount of gelatin to the firmness of the terrine you prefer. For variety, you can use ham or shrimp in place of ham. Recipe by KT121

Ingredients and spices that need to be Get to make Salmon Dill Terrine (Christmas Appetizer):

1. 250 grams Cream cheese (low fat)
2. 80 grams Smoked salmon
3. 1 tbsp Capers
4. 1 tbsp Chopped dill, fennel or chives
5. 50 ml Milk
6. 6 grams Gelatin (＋3 tablespoons hot water)
7. 1 tsp Lemon juice
8. 1 dash Salt and pepper

Instructions to make 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.

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