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

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, salmon dill terrine (christmas appetizer). It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Salmon Dill Terrine (Christmas Appetizer) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Salmon Dill Terrine (Christmas Appetizer) is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have salmon dill terrine (christmas appetizer) using 8 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Salmon Dill Terrine (Christmas Appetizer):
  1. Get 250 grams Cream cheese (low fat)
  2. Prepare 80 grams Smoked salmon
  3. Make ready 1 tbsp Capers
  4. Take 1 tbsp Chopped dill, fennel or chives
  5. Make ready 50 ml Milk
  6. Make ready 6 grams Gelatin (＋3 tablespoons hot water)
  7. Get 1 tsp Lemon juice
  8. Make ready 1 dash Salt and pepper
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.

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