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🍽️ Smoked Salmon Cream Cheese Terrine with Dill

385 kcal · 30 min · 4 servings

Ingredients

• 500 g Smoked salmon (in slices)
• 8 sheets white gelatin
• 700 g Cream cheese (plain)
• 2 tbsp Horseradish (jar)
• 3 tbsp freshly chopped dill
• 20 ml Noilly Prat
• 200 ml Whipping cream
• Lemon juice
• Salt
• white pepper (from the mill)
• Dill (for garnishing)
• Lemon slice (for garnishing)

Instructions

1. 1. Line a loaf pan with cling film.
2. 2. Line the bottom and sides of the pan with slices of smoked salmon.
3. 3. Dice the remaining smoked salmon into small cubes.
4. 4. Soak the gelatin in cold water.
5. 5. Stir the cream cheese mixture until smooth.
6. 6. Fold the salmon cubes into the cream cheese mixture.
7. 7. Squeeze out the soaked gelatin.
8. 8. Gently warm the gelatin with Noilly Prat and dissolve it.
9. 9. Stir two tablespoons of the cream cheese mixture into the gelatin liquid.
10. 10. Mix the gelatin solution with the remaining cream cheese.
11. 11. Whip the cream until stiff.
12. 12. Fold the whipped cream into the cream cheese mixture.
13. 13. Season the mixture with lemon juice, salt, and pepper.
14. 14. Pour the mixture into the prepared pan.
15. 15. Smooth the surface.
16. 16. Cover the surface with the remaining smoked salmon slices.
17. 17. Cover the pan with cling film.
18. 18. Chill the terrine in the refrigerator for at least three hours.
19. 19. Unmold the terrine before serving.
20. 20. Remove the cling film.
21. 21. Garnish the terrine with dill and lemon slices.
22. 22. Serve the pastry.

Nutrition per serving

• kcal: 385
• Protein: 23 g · Fett/Fat: 31 g · Carbs: 2 g