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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Dose | (each 7 oz.) salmon, drained |
| 1/2 x ca. 450 g | Smoked salmon, diced |
| 2 Esslöffel | parsley fresh, chopped |
| 3 | green onions chopped |
| 1 Teelöffel | tarragon dried |
| 1/2 Tasse | butter softened |
| 1/2 Tasse | mayonnaise |
| 1 Esslöffel | Each Dijon mustard and lemon juice |
| 1/2 Teelöffel | pepper |
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Flake salmon, discarding skin and bones. In bowl, gently combine flaked and smoked salmon, parsley, onions and tarragon.
In separate bowl, beat together butter, mayonnaise, mustard, lemon juice and pepper; add salmon mixture and gently combine.
Line 8x4 inch loaf pan with plastic wrap; spoon in salmon mixture and cover with plastic wrap. Refrigerate for about 3 hours or until firm. (Terrine can be refrigerated for up to 5 days or wrapped and frozen for up to 1 month.) Unmould and serve in slices. Makes 12-15 servings. Typed in MMformat by cjhartlin@email. Msn. Com
Canadian Living Christmas Book.
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