Double Salmon Terrine
|Salmon||2 Can (20 oz), drained|
|Smoked salmon||1⁄2 Pound, diced|
|Chopped fresh parsley||25 Milliliter (2 Tablespoon)|
|Green onions||3 , chopped|
|Dried tarragon||1 Teaspoon (5 Milliliters)|
|Butter||1⁄2 Cup (8 tbs), softened (125 Milliliters)|
|Mayonnaise||1⁄2 Cup (8 tbs) (125 Milliliters)|
|Dijon mustard||15 Milliliter (1 Tablespoon)|
|Lemon juice||1⁄2 Teaspoon (2 Milliliters)|
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 8 x 4 inch (1.5 L) 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.