Easy Smoked Salmon and Crab Terrine

Name: Easy Smoked Salmon and Crab Terrine
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Smoked salmon (Scottish salmon preferred); 140 grams Shredded crabmeat; 4 stalks Green onions; 1/2 Lemon zest and juice; 150 grams Cream cheese; 1 dash of each Tabasco, pepper

cookpad.japan @cookpad_jp

Here at the British Embassy in Japan, we are conducting a campaign called "Food is GREAT: A Taste of Britain".

If you don't have a terrine mold, just use a milk carton turned sideways and cut open.
We recommend serving this with white wine. Recipe by British Embassy

Here at the British Embassy in Japan, we are conducting a campaign called "Food is GREAT: A Taste of Britain".

If you don't have a terrine mold, just use a milk carton turned sideways and cut open.
We recommend serving this with white wine. Recipe by British Embassy

cookpad.japan @cookpad_jp

Here at the British Embassy in Japan, we are conducting a campaign called "Food is GREAT: A Taste of Britain".

If you don't have a terrine mold, just use a milk carton turned sideways and cut open.
We recommend serving this with white wine. Recipe by British Embassy

Here at the British Embassy in Japan, we are conducting a campaign called "Food is GREAT: A Taste of Britain".

If you don't have a terrine mold, just use a milk carton turned sideways and cut open.
We recommend serving this with white wine. Recipe by British Embassy

Saved

Ingredients

4 servings

200 gramsSmoked salmon (Scottish salmon preferred)
140 gramsShredded crabmeat
4stalks Green onions
1/2Lemon zest and juice
150 gramsCream cheese
1 dashof each Tabasco, pepper

Saved

Steps

1

Line a rectangular terrine or poundcake mold or tin with plastic wrap. Line the bottom with smoked salmon, draping it over the sides as shown. Reserve a few slices to put on top.
2

Cut up the remaining smoked salmon into small pieces. Chop the green onion and grate the lemon zest. Squeeze the juice out of the lemon half.
3

Combine the room temperature cream cheese and drained crabmeat with the other ingredients from Step 2.
4

Season with Tabasco and pepper. Pack the mixture tightly into the terrine mold from Step 1.
5

Cover up the terrine with more slices of smoked salmon. Chill for 3 to 4 hours.
6

Take it out of the mold, peel off the plastic wrap, and slice into easy-to-eat pieces. Serve with a salad or pickles.