LCBO Food & Drink Summer 2019

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Pull it together!

Store-bought dips and condiments make for an effortless terrine: layer, toss in fridge overnight, then serve. Paired with just the right wine, it’s easy entertaining!

By signe langford photography by james tse

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Make-Ahead Creamy Smoked Salmon Antipasto Terrine With beautiful layers of creamy flavour, this terrine is an impressive and Insta-worthy dish for any gathering—as a starter, light lunch or cocktail party buffet centrepiece. Everyone will think you busted out your fancy French technique in the kitchen; only we’ll know how easy it was to pull together ahead of time. Giesen Vineyard Selection Sauvignon Blanc Marlborough ( LCBO 308270, $14.95) Sauvignon Blanc is a great pairing for every layer! From the chevre to the smoked salmon to the artichoke hearts, Savvy’s crisp character enhances every bite.

Fold over the extra plastic wrap and chill for 24 hours. To serve; peel away

Add the cheeses and about half of the jar of pesto to the bowl of a stand mixer; blend until smooth and fluffy, about a minute. Into the bot- tom of the pan, arrange 1 package of the salmon; spoon and spread about half the cheese mixture on top of the salmon. Now, layer the artichokes and tomato, followed by the second package of salmon. Top this with the remaining cheese. Finally, arrange the red peppers to cover the cheese.

Into a sieve set over a large bowl, drain the jars of artichokes, sun-dried tomatoes and red peppers. Line a loaf pan— about 5 x 11 inches (13 x 28 cm)—with plastic wrap; leave lots hanging over the sides for folding over.

shopping list

2 jars (each 170 mL) artichoke heart quarters 1 jar (210 mL) sliced sun-dried tomatoes 1 jar (285 mL) whole roasted red peppers 1 pkg (226 g) cream cheese

the plastic, hold a serving platter

against terrine, and flip. Pull loaf pan off, then peel away the plastic wrap. Serves 8 as a main (with a side salad) or 10 as a starter.

1 log (300 g) chevre 1 jar (218 mL) pesto (reserving ⁄ jar for another use) 2 pkgs (each 150 g) smoked salmon

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SUMMER 2019 FOOD & DRINK