Recipe

Corned Beef Horseradish Terrine Recipe

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Ingredients

Directions

Step #1 In a food processor/blender, whirl cream cheese, butter, parsley, & horseradish to taste until smooth & pale green; scrape container sides as needed.
Step #2 Lightly oil a 3- by 5-inch loaf pan (about 2 1/4 c to the rim).
Step #3 Line with 1 layer of corned beef slices, neatly overlapped from 1 rim across bottom to the other rim (with ends extending over rim).
Step #4 Line ends of pan with corned beef slices, overlapping the bottom & pan rim.
Step #5 Dot 1/3 c cheese mixture onto meat in pan bottom; carefully spread level.
Step #6 Cut 2 or 3 corned beef slices to fit pan, & lay neatly onto cheese mixture.
Step #7 Repeat to make 3 more layers, ending at the rim with cheese mixture.
Step #8 Cut 2 or 3 corned beef slices to fit pan & lay on cheese mixture to cover.
Step #9 Fold meat at pan rim neatly over filling; pat carefully to make level.
Step #10 Wrap airtight.
Step #11 Chill until firm enough to slice, at least 4 hrs or up to 2 days.
Step #12 Unwrap terrine; invert a flat plate onto pan.
Step #13 Holding plate & pan together, turn over & lift pan off.
Step #14 Pat loose pieces of corned beef back in place.
Step #15 With a sharp knife, cut terrine into 8 to 10 equal slices.
Step #16 Serve with baguette slices on plates.
Enjoy the Corned Beef Horseradish Terrine recipe