Easy Smoked Salmon and Crab Terrine

• 200 grams Smoked salmon (Scottish salmon preferred)
• 140 grams Shredded crabmeat
• 4 stalks Green onions
• 1/2 Lemon zest and juice
• 150 grams Cream cheese
• 1 dash of each Tabasco, pepper

1. Line a rectangular terrine or poundcake mold or tin with plastic wrap.
2. Line the bottom with smoked salmon, draping it over the sides as shown.
3. Reserve a few slices to put on top.
4. Cut up the remaining smoked salmon into small pieces.
5. Chop the green onion and grate the lemon zest.
6. Squeeze the juice out of the lemon half.
7. Combine the room temperature cream cheese and drained crabmeat with the other ingredients from Step 2.
8. Season with Tabasco and pepper.
9. Pack the mixture tightly into the terrine mold from Step 1.
10. Cover up the terrine with more slices of smoked salmon.
11. Chill for 3 to 4 hours.
12. Take it out of the mold, peel off the plastic wrap, and slice into easy-to-eat pieces.
13. Serve with a salad or pickles.

salmon, crabmeat, stalks green onions, lemon zest, cream cheese, pepper

Taken from cookpad.com/us/recipes/152170-easy-smoked-salmon-and-crab-terrine (may not work)