Corned Beef Horseradish Terrine

Corned Beef Horseradish Terrine
Photo by James Carrier


  • ¼ cup chopped parsley
  • 2 packages (3 oz. each) cream cheese
  • ½ cup (1/4 lb.) cold butter or margarine, cut into chunks
  • About ½ pound fat-trimmed thin-sliced cooked corned beef
  • 1 baguette (about 8 oz.), thinly sliced
  • 2 to 3 tablespoons drained prepared horseradish

1. In a food processor, whirl cream cheese, butter, parsley, and horseradish to taste until smooth and pale green; scrape container sides as needed.2. Lightly oil a 3- by 5-inch loaf pan (about 2 1/4 cups to the rim). Line with 1 layer of corned beef slices, neatly overlapped from 1 rim across bo...

View full recipe at My Recipes


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