Cream cheese pâté with smoked salmon and dill
Cream cheese pâté with smoked salmon and dill is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g smoked salmon (slices)
- 8 sheets of white gelatin
- 700 g cream cheese (plain)
- 2 tbsp horseradish (jar)
- 3 tbsp freshly chopped dill
- 20 ml Noilly Prat
- 200 ml whipping cream
- Lemon juice
- Salt
- white pepper (ground)
- dill (for garnish)
- lemon slice (for garnish)
Instructions
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1.
Line a loaf pan with plastic wrap and lay the salmon slices on the rim and bottom. Dice the remaining salmon into small cubes.
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2.
Soak gelatin in cold water. Whisk cream cheese with horseradish and chopped dill until smooth. Fold in salmon cubes. Warm the drained gelatin with Noilly Prat slightly to dissolve, then stir in 2 tbsp cream cheese and combine with the mixture. Beat whipping cream stiff and fold it in. Season with lemon juice, salt, and pepper.
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3.
Transfer the mixture into the pan and spread evenly. Top with remaining salmon slices, cover with plastic wrap, and chill for at least 3 hours. Before serving, unmold the terrine, remove the wrap, and garnish with dill and lemon slices.
