← All recipes

🍽️ Smoked Salmon Terrine with Cucumber Cream

385 kcal · 30 min · 4 servings

Ingredients

• 500 g Smoked salmon (in slices)
• 1 Cucumber
• Salt
• 8 sheets Gelatin
• 400 g Cottage cheese
• 250 g Cream cheese
• 2 tbsp Horseradish (jar)
• 2 tbsp fresh chopped dill
• 20 ml Noilly Prat
• 200 ml Whipping cream
• Lemon juice
• white pepper (from the mill)
• Lemon slice
• Dill tips

Instructions

1. 1. Line a loaf pan with plastic wrap. Make sure there is enough overhang on the sides.
2. 2. Take 300 grams of smoked salmon slices and line the bottom and sides of the pan with them.
3. 3. Dice the remaining salmon (about 100 grams) into very small pieces.
4. 4. Wash the cucumber thoroughly and cut off the ends.
5. 5. Slice the cucumber thinly or use a peeler.
6. 6. Sprinkle the cucumber slices with salt and let them sit for 10 minutes to draw out moisture.
7. 7. Pat the cucumber slices dry with a kitchen towel.
8. 8. Soak the gelatin in a bowl of cold water.
9. 9. Mix the cottage cheese, cream cheese, horseradish, diced salmon, and dill in a bowl until smooth.
10. 10. Squeeze the soaked gelatin well to remove the water.
11. 11. Gently warm the gelatin with Noilly Prat (an aromatized white wine) until it has completely dissolved.
12. 12. Take two tablespoons of the cheese cream and stir it into the dissolved gelatin.
13. 13. Pour the gelatin mixture back into the remaining cheese cream and stir everything well.
14. 14. Fill the cream into the pan lined with salmon and smooth the top.
15. 15. Invert the finished terrine onto a plate before serving and remove the foil.
16. 16. Garnish the terrine with lemon slices and fresh dill.

Nutrition per serving

• kcal: 385
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 4 g