SMOKED SALMON TERRINE
Make and share this Smoked salmon Terrine recipe from Food.com.
Provided by JustJanS
Categories Very Low Carbs
Time 45m
Yield 15-20 serving(s)
Number Of Ingredients 8
Steps:
- Line a 900g loaf tin or 1.
- 4litre terrine dish with plastic wrap.
- Beat the butter until very soft.
- Dice the anchovies, and beat into the butter with the lemon zest and juice.
- Mix in the dill, season with salt and pepper and set aside at room temperature.
- Line the loaf tin or dish with salmon slices, making sure there is an over-hang of about 5cm around the sides.
- Cover the bottom with more smoked salmon, then smear over a thin layer of butter.
- Cover the butter with a layer of salmon.
- Continue until the tin is full, finishing with a layer of salmon.
- Fold the over-hanging salmon over the layered salmon.
- Place another loaf tin weighted down with a couple of small tins or another terrine dish on top.
- This will help press the layers together.
- Refrigerate for several hours or preferably overnight.
- Serve thin slices alongside a green salad accompanied with brown bread or bruscetta type bread.
Nutrition Facts : Calories 208.3, Fat 14.1, SaturatedFat 7, Cholesterol 51, Sodium 985.4, Carbohydrate 0.1, Protein 19.4
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