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This wonderful recipe was sent to me by Ruth Colson who lives in Launceston, Tasmania, Australia. Check out all of Linda's great Smoked Salmon Recipes 1 pound of thinly sliced smoked salmon Line four 1/2-cup molds with the smoked salmon, leaving approximately 1-inch overhang; place in refrigerator to chill while preparing the filling. In a large bowl, combine avocados, cream cheese, chili sauce, lime juice, salt, and pepper; blend mixture well until it is a very smooth creamy texture. Place the mixture in the molds and fold the over hanging salmon over the top. Refrigerator for at least 4 hours. In a glass jar, place the olive oil and 6 tablespoons of chopped fresh dill weed. Shake well and set aside to allow the flavors to infuse while the terrines are chilling. When your guests are seated, turn each terrine out onto individual serving plates; drizzle with olive oil mixture and garnish with a spoon of caviar and a sprig of dill. Excellent served with a white Riesling or Pinot Gris wine. Makes 4 servings.
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