← All recipes

🍽️ Smoked Salmon Terrine

347 kcal · 30 min · 4 servings

Ingredients

• 5 sheets white gelatin
• 250 g quark
• 150 g cream cheese
• 2 tbsp horseradish cream (jar)
• salt
• white pepper (from the mill)
• 1 tbsp lemon juice
• 1 tsp grated lemon zest
• 150 g whipping cream
• 1 tbsp chopped dill tips
• 400 g smoked salmon (in thin slices)
• 1 stalk celery

Instructions

1. 1. Soak the gelatin in cold water.
2. 2. Mix cream cheese, quark, and horseradish in a bowl.
3. 3. Season the cheese mixture with salt, pepper, lemon juice, and lemon zest.
4. 4. Clean and wash the celery.
5. 5. Cut the celery into very small cubes.
6. 6. Whip the cream until stiff.
7. 7. Squeeze the soaked gelatin well so it is only dripping wet.
8. 8. Place the gelatin in a small saucepan.
9. 9. Melt the gelatin over low heat.
10. 10. Stir the melted gelatin into two tablespoons of the cheese cream.
11. 11. Stir this mixture into the remaining cheese mass.
12. 12. Gently fold the whipped cream into the cheese mixture.
13. 13. Chop one-third of the smoked salmon into small pieces.
14. 14. Gently fold the small salmon pieces and dill tips into the cheese mixture.
15. 15. Line a loaf pan with plastic wrap.
16. 16. Line the bottom of the pan with salmon slices.
17. 17. Line the sides of the pan with salmon slices as well.
18. 18. Let the salmon slices hang over the edges.
19. 19. Fill the cheese mixture into the lined pan.
20. 20. Smooth the surface of the cheese mixture.
21. 21. Fold the overhanging salmon edges inward.
22. 22. Cover the surface with the remaining salmon slices.
23. 23. Cover the pan.
24. 24. Let the terrine set overnight in the refrigerator.
25. 25. Turn the terrine out of the pan.
26. 26. Remove the plastic wrap.
27. 27. Serve the terrine.

Nutrition per serving

• kcal: 347
• Protein: 24 g · Fett/Fat: 26 g · Carbs: 3 g