Recipe by Shelly Morton
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.
- 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 lemon, zest of 1 lemon, grated
- 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 See How It's Made
- 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.
- Oil a 4 to 5 cup straight sided mold, bowl, or pate terrine (I just use a bread pan). Line with plastic wrap.
- Layer in all ingredients. I start with the lox, then green onion, dill, and cheese mixture. Repeat once more.
- Fold the plastic wrap over the top, press gently to compress the layers, chill until firm, at least 1 hour.
- Invert onto a platter, remove plastic wrap and enjoy!
- Serve with bagel chips, crackers or bread.