Smoked Salmon Terrine

1. 1

   Place spinach in a pot with water to cover. Boil until wilted; drain well. Chop into small pieces.

2. 2

   Place cream cheese in a bowl; cut using 2 butter knives until paste-like in consistency. Mix in the spinach, green onions, water chestnuts, and dill.

3. 3

   Line a loaf pan with of plastic wrap. Arrange a layer of smoked salmon in the pan; spread a layer of the cream cheese mixture over the salmon. Repeat layering with the remaining salmon and cream cheese mixture.

4. 4

   Chill in the refrigerator, at least 2 hours.

5. 5

   Invert the pan onto a serving dish; peel off the plastic wrap.

* Per serving · 4 servings · Values may vary.

No additional tips available.