Every year for Thanksgiving we begin the festivities by having our own extended little happy hour. I usually try to time this early enough in the afternoon so we will have time to digest and get hungry once again before the main event. Sometimes I’m successful, sometimes not. The turkey seems to have a mind of its own, so you can never be absolutely certain it will be done, and not overdone at the exact time that you are planning to serve it. So some years I have felt the need to rush from appetizers to dinner cause the turkey waits for no one. This is even after it has been allowed to rest for half an hour.
This year my timing was good. I intentionally delayed getting the bird in the oven so we would have sufficient time to regain our hunger pangs after having gorged on an array of appetizers. Those appetizers included a huge bowl of shrimp (that’s become a tradition) with Ina Garten’s homemade cocktail sauce. I also served a selection of cheeses with assorted crackers, dried fruits, apples, pears, and nuts, including my toasted pumpkin seeds. Along with that was several small bowls of various olives. Those salty snacks go especially well with drinks. There was a variety of crudites and a bowl of home made dill dip (a favorite of my sons). A newcomer to the table this year was this Smoked Salmon Terrine, which spoke to me when I saw it in the recent November issue of Bon Appetit magazine.
It is delicious spread on little toasts or crackers, and presents well. The photo above is what remained the day after Thanksgiving as I didn’t have time to get a photo of it sooner…sorry about that. The recipe is for a 9x5x3 inch loaf pan, and serves 24, but I made half the recipe and put it in a smaller dish. For a large party the full recipe would be perfect, and the loaf pan would make an even prettier presentation.
This dish comes with a bonus. If you’re lucky enough to have some leftover it is yummy smeared on a toasted bagel with coffee the next morning. Here it is…you might want to try it at your upcoming holiday party. It would be perfect for New Year’s Eve with some champagne!
Smoked Salmon Terrine with Dill and Capers (Bon Appetit, November 2010)
24 servings Start this one day ahead. Garnish the terrine with dill sprigs, capers, and red onion, if desired.
4 8-ounce packages cream cheese
¾ cup finely chopped red onion
6 tablespoons chopped fresh dill
¼ cup drained capers
2 tablespoons fresh lemon juice
12 ounces, smoked salmon slices; 6 ounces chopped, 6 ounces left sliced
Toasted baguette slices or crackers
Line a 9x5x3-inch loaf pan with plastic wrap, leaving overhang. Using electric mixer, blend first 5 ingredients and chopped salmon in large bowl.
Spread 1/3 of cheese mixture evenly in pan. Top with ½ of sliced salmon,
1/3 of cheese mixture,
remaining salmon, then remaining cheese mixture. Cover; chill at least 4 hours and up to 3 days. Turn terrine out onto platter. Serve with baguette slices or crackers.