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🍽️ Smoked Salmon and Herb Cream Cheese Terrine

485 kcal · 30 min · 4 servings

Ingredients

• 400 g Smoked salmon (sliced)
• 8 sheets white gelatin
• 750 g Cream cheese (plain)
• 2 tbsp Horseradish (jar)
• 2 tbsp freshly chopped dill
• 1 tbsp freshly chopped sage
• 20 ml Noilly Prat
• 250 ml Whipping cream (at least 30% fat content)
• Lemon juice
• Salt
• white pepper (from the mill)
• Lemon wedges
• Sage leaf

Instructions

1. 1. Line a loaf pan with cling film.
2. 2. Line the bottom and sides of the pan with smoked salmon slices.
3. 3. Soak the gelatin in cold water.
4. 4. Stir the cream cheese mixture until smooth.
5. 5. Mix the cream cheese with horseradish and chopped herbs.
6. 6. Squeeze the soaked gelatin well.
7. 7. Gently warm the gelatin with Noilly Prat.
8. 8. Let the gelatin melt in it.
9. 9. Stir 2 tablespoons of the cream cheese mixture into the gelatin.
10. 10. Mix the gelatin mixture with the remaining cream cheese.
11. 11. Whip the cream until stiff.
12. 12. Fold the whipped cream into the mixture.
13. 13. Season the cream with lemon juice.
14. 14. Season the cream with salt.
15. 15. Season the cream with pepper.
16. 16. Fill half of the cream into the pan.
17. 17. Place salmon rolls in the center of the cream.
18. 18. Pour the remaining cream over the salmon rolls.
19. 19. Smooth the surface of the cream.
20. 20. Cover the surface with remaining salmon slices.
21. 21. Cover the pan with cling film.
22. 22. Chill the terrine in the refrigerator for at least 3 hours.
23. 23. Unmold the terrine before serving.
24. 24. Remove the cling film.
25. 25. Garnish the terrine with lemon wedges.
26. 26. Garnish the terrine with sage.
27. 27. Serve the terrine.

Nutrition per serving

• kcal: 485
• Protein: 23 g · Fett/Fat: 41 g · Carbs: 2 g