Smoked Salmon Terrine
1 pkg of Knox Gelatin or 3-4 leaves of Silver grade Bloom 160 gelatin
14 oz smoked salmon; thinly sliced
1 1/2 cups cream cheese
1/2 cup Crème fraîche
2 TB Dill Mustard or Dijon + 1/2 tsp Dried Dill Weed or 1 tsp Fresh chopped dill weed
The juice of 1 lime
2 lemons for garnish
In a small heatproof bowl, sprinkle gelatin over lime juice.
Line a small loaf pan with plastic wrap.
Lay salmon slices horizontally, covering the bottom of the pan, as well as the sides, leaving ends hanging over the sides.
Reserve enough salmon to lay down a middle layer across the length of the pan.
Finely chop the remaining salmon and combine with Mustard, Cream Cheese, and crème fraîche until homogenous.
Warm gelatin over low heat until it becomes clear.
Cool slightly and add to the cheese mixture; Stir to combine well.
Spread half of the mixture into the loaf pan.
Lay down the remaining smoked salmon slices, then the remainder of the mixture.
Tap the pan on the counter to remove any air bubbles,
Fold the overhanging salmon slices to cover the top.
Wrap tightly in plastic wrap and chill for at least 4 hours.
Slice and serve with Lemon wedge leaves.
This is done by making V cuts into the lemons at 1/4 inch intervals.
Pairs Well With
More salmon.. Great for the holiday appetizer tray
1. You can use Grav Lax or Lox in place of the smoked salmon if you wish for a mellower taste
2. If I don't have crème fraîche around, I will replace it with 1/4 cup mascarpone and 1/4 cup full fat sour cream.