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 8X4 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. Makes 12 - 15 servings.
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 105 (60%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 60.2mg||19 %|
|Sodium 150mg||5 %|
|Potassium 274.4mg||7 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.9g|
|Protein 16.2g||23 %|
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Calories per serving: 175
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