← All recipes

🍽️ Cream Cheese and Smoked Salmon Terrine

304 kcal · 30 min · 4 servings

Ingredients

• 2 sheets gelatin
• 150 g quark
• 150 g cream cheese
• 2 tbsp milk
• salt
• white pepper (from the mill)
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 75 g whipping cream
• 1 tbsp dill tips
• 150 g smoked salmon (in thin slices)

Instructions

1. 1. Soak the gelatin in cold water.
2. 2. Mix the cream cheese with the quark and the milk.
3. 3. Season the cheese mixture with salt, pepper, lemon juice, and lemon zest.
4. 4. Whip the cream until stiff.
5. 5. Drain the gelatin and put it into a small pot.
6. 6. Dissolve the gelatin over low heat.
7. 7. Mix the dissolved gelatin with two tablespoons of the cheese cream.
8. 8. Stir the gelatin mixture into the rest of the cheese mixture.
9. 9. Fold the whipped cream into the cheese mixture.
10. 10. Dice one third of the salmon.
11. 11. Mix the dill tips with two thirds of the cheese mixture.
12. 12. Line a loaf pan with a capacity of 750 ml with cling film.
13. 13. Spread about 0.5 cm of white cream cheese mixture onto the bottom and sides of the pan.
14. 14. Line the pan all around with 75 g of salmon slices.
15. 15. Fill the cheese mixture with dill and salmon pieces onto the salmon slices.
16. 16. Roll up the salmon slices.
17. 17. Fill in the remaining cream cheese mixture.
18. 18. Smooth the surface.
19. 19. Cover the terrine with the remaining salmon slices.
20. 20. Let the terrine set covered in the refrigerator overnight.
21. 21. Turn out the terrine from the pan.
22. 22. Slice the terrine.
23. 23. Serve the slices with a fresh salad.

Nutrition per serving

• kcal: 304
• Protein: 18 g · Fett/Fat: 24 g · Carbs: 3 g