Easy Smoked Salmon and Crab Terrine

1. 1

   Line a rectangular terrine or poundcake mold or tin with plastic wrap.

2. 2

   Line the bottom with smoked salmon, draping it over the sides as shown.

3. 3

   Reserve a few slices to put on top.

4. 4

   Cut up the remaining smoked salmon into small pieces.

5. 5

   Chop the green onion and grate the lemon zest.

6. 6

   Squeeze the juice out of the lemon half.

7. 7

   Combine the room temperature cream cheese and drained crabmeat with the other ingredients from Step 2.

8. 8

   Season with Tabasco and pepper.

9. 9

   Pack the mixture tightly into the terrine mold from Step 1.

10. 10

    Cover up the terrine with more slices of smoked salmon.

11. 11

    Chill for 3 to 4 hours.

12. 12

    Take it out of the mold, peel off the plastic wrap, and slice into easy-to-eat pieces.

13. 13

    Serve with a salad or pickles.

* Per serving · 4 servings · Values may vary.

No additional tips available.