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

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, salmon dill terrine (christmas appetizer). It is one of my favorites. This time, I am going to make it a little bit unique. 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 enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Salmon Dill Terrine (Christmas Appetizer) is something which I’ve loved my entire life.

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To get started with this recipe, we have to prepare a few ingredients. 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):
  1. Make ready 250 grams Cream cheese (low fat)
  2. Get 80 grams Smoked salmon
  3. Take 1 tbsp Capers
  4. Prepare 1 tbsp Chopped dill, fennel or chives
  5. Take 50 ml Milk
  6. Take 6 grams Gelatin (＋3 tablespoons hot water)
  7. Prepare 1 tsp Lemon juice
  8. Prepare 1 dash Salt and pepper

For variety, you can use ham or shrimp in. 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.

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.

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. Place salmon in a food processor or blender with lemon juice, remaining shallot and dill, onion, and one half of the crème fraiche mixture. Process salmon until smooth, adding more lemon juice if needed. Season mousse to taste with salt and pepper.

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