Asparagus Terrine

Ingredients

• 4 stalks of green asparagus
• 200 g yogurt
• 2 tbsp lemon juice
• 5 sheets of white gelatin
• 125 g whipping cream
• 4 tbsp sliced cucumber salad
• 400 g smoked salmon (sliced)

Instructions

1. 1.

   Wash the asparagus, trim the ends and cook in boiling salted water for 12 minutes; remove, shock in cold water, then puree. Soak the gelatin in cold water, then melt it gently in a small saucepan until liquid. Mix the gelatin with yogurt and pureed asparagus, seasoning with lemon juice, salt, and pepper. Whip the cream to stiff peaks and fold into the mixture. Divide the mixture among four ramekins and chill until set.