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Smoked salmon terrine
, at room temperature
Zest and juice of 1
, plus wedges to serve
, roughly chopped, plus extra to serve
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.
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