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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 9 |
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I've had this recipe for a long time and don't know where it came from. It looks great and tastes great. This can be prepared up to 5 days in advance and refrigerated. Feel free to use more lox than called for. I sometimes use leftovers tossed with hot pasta or rice. A friend of mine makes this with feta cheese, but I love chevre and haven't/won't try it. Ingredients:
1/2 lb unsalted butter, cut into pieces |
1 (8 ounce) package cream cheese, at room tempurature |
3/4 lb chevre cheese (goat cheese) |
1 shallot, minced |
2 tablespoons lemon juice, fresh squeezed |
1 grated lemon, zest of |
ground pepper, to taste |
3/4 lb smoked salmon (lox) |
1 cup green onion, white and green parts, minced (scallions) |
2 bunches fresh dill, stemmed and minced |
Directions:
1. Combine first 7 ingredients in food processor fitted with the metal blade and process until smooth, or combine in a bowl. Taste and adjust flavors.
2. Oil a 4 to 5 cup straight sided mold, bowl, or pate terrine (I just use a bread pan). Line with plastic wrap.
3. Layer in all ingredients. I start with the lox, then green onion, dill, and cheese mixture. Repeat once more.
4. Fold the plastic wrap over the top, press gently to compress the layers, chill until firm, at least 1 hour.
5. Invert onto a platter, remove plastic wrap and enjoy!
6. Serve with bagel chips, crackers or bread.
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