Servings: 10 slices
Calories: 214kcal
Ingredients
- 10-12 asparagus spears rinsed, and woody stems snapped off
- 500 grams cream cheese softened
- 150 grams canned salmon preferably boneless skinless
- 2 tablespoons chopped fresh dill plus more for garnish
- 1 tablespoon Dijon mustard
- 1 tablespoon grated lemon zest
- 1 tablespoon lemon juice
- pepper
- 150 g smoked salmon thinly sliced
Instructions
- Bring a pot of water to a boil and prepare a bowl with ice water.Blanch the asparagus spears until tender and bright green, about 3 minutes. Using a slotted spoon transfer the cooked asparagus to the ice water to shock, and preserve their colour. Drain and set aside.
- Lightly oil a 10- x 6-inch loaf pan then line with enough plastic wrap to leave overhang on all sides.
- Arrange ⅔ of the smoked salmon slices in a single layer in the bottom of the pan, filling all gaps and pressing lightly.
- In food processor, combine cream cheese, canned salmon, remaining ⅓ of the smoked salmon, dill, Dijon mustard, lemon zest and juice; pulse until smooth. Season with pepper to taste.
- Spoon one-third of the cream cheese mixture into pan, smoothing the top.
- Place half the asparagus spears lengthwise.
- Repeat the layers ending the cream cheese mixture on top. Fold excess plastic wrap over terrine to seal tightly. Refrigerate for at least 4 hours or up to overnight.
- To serve, lift the set terrine from the loaf pan using the plastic wrap. Remove the wrap and cut into slices ( a serrated knife is your friend!) Kept chilled, terrine keeps well for several days.Serves 8 to 12
Nutrition
Calories: 214kcal | Carbohydrates: 3g | Protein: 10g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 353mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 823IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 1mg
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