Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Line a standard 1 kg loaf tin with two layers of cling film, leaving enough on the edges so it hangs over the sides.
2
Blitz the Philadelphia Original, cream, capers, lemon zest, lemon juice and dill in a food processor until combined. Season with black pepper.
3
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.
4
Press down lightly, then cover the top with the overhanging clingfilm. Refrigerate for at least four hours or overnight if possible.
5
Just before serving, invert the terrine and remove the clingfilm. Cut into slices and serve with extra dill and lemon wedges.
For a protein-boosted twist, this recipe can also be made with Philadelphia Protein.
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