Appetizing Salmon Dill Terrine (Christmas Appetizer) Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Salmon Dill Terrine (Christmas Appetizer). Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Salmon Dill Terrine (Christmas Appetizer) as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

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Salmon Dill Terrine (Christmas Appetizer).

Before preparing the dish, we have done some research on how to make Salmon Dill Terrine (Christmas Appetizer) easily with perfect taste. You can cook Salmon Dill Terrine (Christmas Appetizer) using 8 ingredients and 10 steps. Here is how you achieve it.

Yummy Salmon Dill Terrine (Christmas Appetizer) Recipe Ingredients

1. You need of Cream cheese (low fat).
2. You need of Smoked salmon.
3. It's of Capers.
4. Prepare of Chopped dill, fennel or chives.
5. It's of Milk.
6. Prepare of Gelatin (＋3 tablespoons hot water).
7. It's of Lemon juice.
8. You need of Salt and pepper.

How to make Salmon Dill Terrine (Christmas Appetizer) step by step

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..