Dill salmon terrine

01266 Dill SALMON TERRINE INGREDIENTS for 4 people: 350 g Philadelphia cheese, one tablespoon of pepper, 25 cl of cream, juice of 1/2 lemon, a few table spoon of olive oil 6 tablespoons chopped dill, 700 g smoked salmon, lemon wedges, watercress for garnish, salt Mixed in a bowl with cheese salt and pepperlittle by little, add the cream, lemon juice, oil and Dill without ceasing to stir.

Cut the sliced salmon 15 cm in length.

Clad in a rectangular glass baking dish with cooking foil, formed a layer with 1/3 of the first salmon slices on the walls and on the bottom.

Cover with a layer of the cheese mixture about 3 mm thick.

Repeat and finish with the salmon.

Press with your hands and cover with kitchen film.

Keep in the refrigerator for at least 12 hours.

Remove from the refrigerator 30 minutes before serving and dessert, turn out and cut it into slices.

Spread slices on the plates, garnish with watercress and lemon wedges and serve.