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KELLI-JO
Terrine of beet rootstock stew with smoked salmon
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Ingredients
Directions
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Line the mold with foil and then cover with about half of the salmon. Let the slices of salmon hang over the edges.
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Stir the stew well with the olive oil and divide half of this mixture over the mold. Press well and smooth. Divide a few slices of salmon over here.
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Beat the cream cheese with the cream and dill until smooth and season with pepper and lemon juice.
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Divide half of this mixture over the terrine form. Cover with a couple of slices of salmon and continue with the rest of the stew, salmon and cream cheese. Fold the overhanging salmon over the filling and cover with foil.
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Let the tureen stiffen in the refrigerator for at least 2 hours.
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Deposit the tureen on a shelf and remove the foil. Cut into thick slices.
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Nutrition
395Calories
Fat43% DV28g
Protein42% DV21g
Carbs4% DV12g
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