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🍽️ Cream Cheese Spinach Terrine with Smoked Salmon

2944 kcal · 30 min · 4 servings

Ingredients

• 200 g Smoked salmon
• 250 ml Whipping cream
• 200 g Spinach
• Salt
• 3 sprigs Dill
• 5 leaves Gelatin
• 500 g Cream cheese
• 1 tbsp Horseradish (jar)
• 0.5 untreated Lemon (zest and juice)
• 20 ml Vermouth (e.g. Noilly Prat)
• white Pepper (from the mill)

Instructions

1. 1. Line the terrine mold with cling film.
2. 2. Cut the smoked salmon into small cubes.
3. 3. Set aside about one-third of the salmon cubes.
4. 4. Puree the remaining salmon with two to three tablespoons of cream until smooth.
5. 5. Wash the spinach and remove the tough stems.
6. 6. Blanch the spinach briefly in boiling salted water.
7. 7. Shock the spinach immediately with cold water.
8. 8. Squeeze the spinach well to remove excess water.
9. 9. Save about half of the spinach for later.
10. 10. Finely chop the remaining spinach.
11. 11. Rinse the dill and shake it dry.
12. 12. Remove the dill leaves from the stems and chop them finely.
13. 13. Soak the gelatin in cold water.
14. 14. Stir the cream cheese smooth with the horseradish and lemon zest.
15. 15. Squeeze out the soaked gelatin and melt it gently with the vermouth.
16. 16. Stir two tablespoons of the cream cheese mixture into the melted gelatin.
17. 17. Mix the gelatin mixture with the remaining cream cheese.
18. 18. Whip the remaining cream until stiff.
19. 19. Gently fold the whipped cream into the cream cheese mixture.
20. 20. Divide the cream cheese mixture into two equal halves.
21. 21. Fold the salmon puree and the reserved salmon cubes into the first half of the cream.
22. 22. Season this half with salt, pepper, and a splash of lemon juice.
23. 23. Fill the salmon cream into the lined mold and smooth the surface.
24. 24. Distribute the reserved whole spinach evenly over the salmon layer.
25. 25. Mix the chopped spinach and dill into the second half of the cream cheese mixture.
26. 26. Finally season this half with salt, pepper, and lemon juice.
27. 27. Fill the spinach cream over the spinach layer and smooth the surface.
28. 28. Cover the terrine with the overhanging cling film.
29. 29. Place the terrine in the refrigerator for at least five hours.
30. 30. Unmold the terrine before serving.
31. 31. Carefully remove the cling film.
32. 32. Slice the terrine and serve.

Nutrition per serving

• kcal: 2944
• Protein: 119 g · Fett/Fat: 261 g · Carbs: 27 g