Smoked Salmon Terrine

A terrine is another one of those food items which can either be the vessel in which food is prepared, but also the name of the dish, i.e., tagine.  Many pâtés are made in a terrine.  I made up this recipe as I went along with an idea in my mind, several cookbooks, and taste testing along the way.  If you enjoy smoked salmon, this is an easy, yet elegant, menu item for a holiday brunch.

You can either use a terrine such as this one like I have or a loaf pan.  

1 pound very thinly sliced smoked salmon
8 oz. cream cheese, softened
2 T. heavy cream
1 T. fresh lemon juice
2 t. lemon zest
salt to taste
1/2 English cucumber, peeled, cut in half lengthwise and seeds removed, cut into chunks
1 t. fresh dill

Combine all ingredients (EXCEPT THE SALMON!!!) in a food processor and blend until smooth.  Taste and adjust flavors to your liking.  You may need more lemon or dill.

Coat the inside of the loaf pan or terrine with softened butter.  Line the pan with plastic wrap.

Gently separate the salmon and line the bottom of the pan, overlapping as needed.  Spread a few spoonfuls of the cheese mixture on top of the salmon, then sprinkle additional dill over cheese.

Repeat layers of salmon, cheese, and dill, ending with a layer of salmon.  Gently fold the plastic wrap over the salmon and refrigerate for at least 6 hours or overnight.

When ready to serve, very gently lift up the edges of the plastic wrap to remove the terrine from the pan.  Turn upside down onto serving plate and remove plastic wrap.  Place additional fresh dill on top.  

I served mine with small serving bowls of capers, lemon slices, finely diced red onion, and coarse ground mustard.

Another option is to toast sliced bagels and place salmon and toppings on top of each bite!