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🍽️ Salmon Asparagus Terrine with Cream Cheese

485 kcal · 30 min · 4 servings

Ingredients

• 300 g green asparagus
• salt
• sugar
• 550 g smoked salmon (in slices)
• 8 sheets white gelatin
• 750 g cream cheese (plain)
• 2 tbsp horseradish (jar)
• 2 tbsp lemon juice
• 20 ml Noilly Prat
• 200 ml whipping cream
• white pepper (from the mill)
• chive rolls (for garnish)

Instructions

1. 1. Peel the lower part of the asparagus stalks and cut off the woody ends.
2. 2. Cook the asparagus in boiling salted water with a pinch of sugar for about 12 minutes.
3. 3. Drain the asparagus, shock it with cold water, and let it drain well.
4. 4. Line a loaf pan with plastic wrap.
5. 5. Line the bottom and sides of the pan with smoked salmon slices.
6. 6. Cut two-thirds of the remaining salmon into thin strips.
7. 7. Soak the gelatin in cold water.
8. 8. Mix the cream cheese, horseradish, and lemon juice until smooth.
9. 9. Squeeze the gelatin and dissolve it in slightly warmed Noilly Prat.
10. 10. Stir two tablespoons of the cream cheese mixture into the gelatin solution.
11. 11. Combine this mixture with the remaining cream cheese.
12. 12. Whip the cream until stiff and fold it into the cream cheese mixture.
13. 13. Gently fold the salmon strips into the cream.
14. 14. Spread one-third of the cream cheese mixture into the prepared pan.
15. 15. Place three rows of asparagus on the cream.
16. 16. Cover the asparagus with another third of the cream cheese mixture.
17. 17. Place the remaining asparagus in four rows on top.
18. 18. Cover the asparagus with the remaining cream cheese mixture.
19. 19. Place the remaining smoked salmon slices on top as the final layer.
20. 20. Cover the terrine with the plastic wrap and refrigerate for three hours.
21. 21. Turn the terrine out onto a plate and remove the pan and foil.
22. 22. Slice the terrine.
23. 23. Garnish the slices with chive rolls and serve with leftover asparagus.

Nutrition per serving

• kcal: 485
• Protein: 39 g · Fett/Fat: 34 g · Carbs: 5 g