Smoke Salmon and Zucchini Terrine

🛒Ingredients (Grocery List)

• 3 medium Zucchini

• 12 ounces room temperature Cream Cheese

• 1/4 cup Fresh Dill

• 1 1/2 pounds sliced Smoked Salmon

🍴Serves: 8

⏰Prep Time: 20 min

❄️Chilling Time: 2 hours

🥣Instructions

1. Trim the ends off the Zucchini and slice them lengthwise 1/8 inch thick.

2. Bring a pot of Salted Water to a boil and prepare an Ice bath. Blanch the Zucchini for 20 seconds, then drain, shock in the Ice bath, and pat dry.

3. Combine the Cream Cheese and Dill in a food processor and puree until smooth.

4. Line a 2-cup rectangle mold with plastic wrap. Line the interior with a layer of Zucchini slice, crosswise, allowing the ends to extend up and over the edges of the mold. Spread a thin layer of cream cheese on the Zucchini, then cover with a layer of Smoked Salmon. Repeat until the mold is full. Fold the Zucchini ends over the top and cover the mold with plastic wrap. Cover and refrigerate until thoroughly chilled. Unmold, slice, and serve.

💡Tips

• This is a great starter course that has a lot of flavors.

• When building the mold, make sure all the layers are even so the finished slices are pleasing and clean looking. Don’t make the Cream Cheese layer too thick or the terrine can be difficult to slice.