Smoked salmon terrine
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  • Prep time 25 '
  • Total time 265 '


  • 220 g Philadelphia Original, at room temperature
  • 100 ml cream
  • 1 tbsp capers
  • Zest and juice of 1 lemon, plus wedges to serve
  • 2 tbsp fresh dill, roughly chopped, plus extra to serve
  • black pepper
  • 400 g smoked salmon slices


  • Line a standard 1 kg loaf tin with two layers of cling film, leaving enough on the edges so it hangs over the sides.
  • Blitz the Philadelphia Original, cream, capers, lemon zest, lemon juice and dill in a food processor until combined. Season with black pepper.
  • Cover the base of the tin with a layer of smoked salmon. Using a spatula, spread over a layer of the Philadelphia Original mixture. Repeat the layers, finishing with the salmon.
  • Press down lightly, then cover the top with the overhanging clingfilm. Refrigerate for at least four hours or overnight if possible.
  • Just before serving, invert the terrine and remove the clingfilm. Cut into slices and serve with extra dill and lemon wedges.


Nutritional Information

Typical values Per Recipe
Energy 5528.0 kj
Energy 1320.0 kcal
Fat 99.0 g
Carb 17.4 g
Protein 92.4 g
Saturated fat 54.6 g
Salt 9.0 g
Dietary fibre 3.0 g
Sugars 3.6 g
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