- 1 (10 ounce) bag fresh spinach, or to taste
- 3 (8 ounce) packages cream cheese, at room temperature
- 1 bunch green onions, chopped
- 1 (8 ounce) can water chestnuts, drained and chopped (optional)
- 1 tablespoon chopped fresh dill
- 1 (16 ounce) package smoked salmon, or more to taste
- Place spinach in a pot with water to cover. Boil until wilted; drain well. Chop into small pieces.
- Place cream cheese in a bowl; cut using 2 butter knives until paste-like in consistency. Mix in the spinach, green onions, water chestnuts, and dill.
- Line a loaf pan with of plastic wrap. Arrange a layer of smoked salmon in the pan; spread a layer of the cream cheese mixture over the salmon. Repeat layering with the remaining salmon and cream cheese mixture.
- Chill in the refrigerator, at least 2 hours.
- Invert the pan onto a serving dish; peel off the plastic wrap.
06/20/2019
recipepes.com
smoked salmon terrine, recipe
PT15M
PT1H
5
455 calories
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