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Corned Beef Horseradish Terrine

Photo: James Carrier
Yield Makes 8 to 10 appetizer servings
Notes: For the neatest results, buy wide, thin slices of corned beef cut to order at a deli.Prep and cook time: 15 minutes to assemble, plus 4 hours to chill.


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

Nutrition Information

  • calories 265
  • caloriesfromfat 71 %
  • protein 7.5 g
  • fat 21 g
  • satfat 11 g
  • carbohydrate 13 g
  • fiber 0.7 g
  • sodium 543 mg
  • cholesterol 66 mg

How to Make It

  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 bottom to the other rim (with ends extending over rim). Line ends of pan with corned beef slices, overlapping the bottom and pan rim.

  3. Dot 1/3 cup cheese mixture onto meat in pan bottom; gently spread level. Cut 2 or 3 corned beef slices to fit pan, and lay neatly onto cheese mixture. Repeat to make 3 more layers, ending at the rim with cheese mixture. Cut 2 or 3 corned beef slices to fit pan and lay on cheese mixture to cover. Fold meat at pan rim neatly over filling; pat gently to make level. Wrap airtight.

  4. Chill until firm enough to slice, at least 4 hours or up to 2 days. Unwrap terrine; invert a flat plate onto pan. Holding plate and pan together, turn over and lift pan off. Pat loose pieces of corned beef back in place.

  5. With a sharp knife, cut terrine into 8 to 10 equal slices. Serve with baguette slices on plates.