| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Home5 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Sliced smoked salmon |
| 12 |
oz |
Cream cheese |
| 1 |
|
Minced garlic clove |
| 2 |
ts |
Minced yellow onion |
| 2 |
tb |
Chopped parsley |
| 1/4 |
c |
Unsalted butter |
| 2 |
ts |
Brandy |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Heavy cream |
|
|
Salmon roe; chopped red onions, |
|
|
; parsley leaves for |
|
|
; garnish |
INSTRUCTIONS
Directions: Line a 4 cup glass bowl with plastic wrap, making sure it
covers the bottom and sides completely. Cover the bottom of the bowl with 2
slices of salmon. Line the sides of the bowl with 5-6 slices of the salmon,
allowing them to overlap slightly. Reserve 2 slices of salmon for the top
of the terrine. In a food processor, puree the cream cheese until smooth.
Add the garlic, onion, parsley, butter, brandy, lemon juice and heavy
cream. Blend until smooth. Spoon the mixture into the salmon lined bowl and
place the reserved salmon on top. Cover tightly and refrigerate overnight
to set. To serve, invert the terrine. Cut into slices and garnish.
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