smoked salmon terrine

smoked salmon terrine
  • 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


  1. Place spinach in a pot with water to cover. Boil until wilted; drain well. Chop into small pieces.
  2. 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.
  3. 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.
  4. Chill in the refrigerator, at least 2 hours.
  5. Invert the pan onto a serving dish; peel off the plastic wrap.

06/20/2019
smoked salmon terrine, recipe PT15M PT1H 5 455 calories

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