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🍽️ Fresh Salmon and Cucumber Terrine

2231 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 6 sheets white gelatin
• 200 g smoked salmon (sliced)
• 400 g quark
• 200 g cream cheese
• 1 tbsp horseradish (jar)
• salt
• white pepper (from the mill)
• 1 untreated lemon (juice and zest)
• 200 ml whipping cream
• mint leaves (for garnish)

Instructions

1. 1. Wash the cucumber thoroughly.
2. 2. Slice the cucumber into very thin lengthwise strips.
3. 3. Line a terrine mold with cling film.
4. 4. Lay the cucumber slices in the mold so they overlap.
5. 5. Let the cucumber edges hang over the rim of the mold.
6. 6. Soak the gelatin in cold water.
7. 7. Cut the salmon into thin strips.
8. 8. Mix the quark, cream cheese, and horseradish until creamy.
9. 9. Season the quark mixture with salt, pepper, lemon juice, and lemon zest.
10. 10. Whip the cream until stiff.
11. 11. Squeeze the soaked gelatin well.
12. 12. Dissolve the gelatin in a small saucepan over low heat.
13. 13. Stir four to five tablespoons of the cheese cream into the liquid gelatin.
14. 14. Stir the gelatin-cream mixture into the remaining quark.
15. 15. Gently fold in the whipped cream.
16. 16. Taste the cream again and adjust seasoning.
17. 17. Fill about one-third of the cream into the prepared mold.
18. 18. Smooth the cream evenly.
19. 19. Top the cream with half of the salmon strips.
20. 20. Pour another third of the cream over it.
21. 21. Place the remaining cucumber slices on the cream.
22. 22. Distribute the remaining salmon on top.
23. 23. Spread the rest of the cream over everything.
24. 24. Fold the overhanging cucumber leaves inward.
25. 25. Cover the mold with cling film.
26. 26. Let the terrine set in the refrigerator for at least four hours.
27. 27. Unmold the terrine.
28. 28. Carefully remove the foil.
29. 29. Slice the terrine.
30. 30. Garnish the slices with mint.
31. 31. Serve the terrine.

Nutrition per serving

• kcal: 2231
• Protein: 133 g · Fett/Fat: 172 g · Carbs: 35 g