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Double-Salmon Terrine

appetizers, salmon

2 cans (7 oz) salmon; drained
1/2 pound smoked salmon; diced
2 tablespoons chopped fresh parsley
3 green onions; chopped
1 teaspoon dried tarragon
1/2 cup butter; softened
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon pepper

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 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. Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Contributor: The Canadian Living Christmas Book.

Yield: 12 servings

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