leek, Asparagus & Smoked Salmon Terrine

Ingredients

1 bunch (10) thin asparagus, trimmed to fit length of pan
2 large long leeks
1 tablespoon (20g) butter
500g blockPHILADELPHIA Cream Cheese, softened
100g smoked salmon, finely chopped
grated rind and juice of 1/2 lemon
1 tablespoon horseradish
Salt and pepper, to taste

Description

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