Cream Cheese Smoked Salmon Terrine

Ingredients

• 2 sheets gelatin
• 150 g quark
• 150 g cream cheese
• 2 tbsp milk
• Salt
• white pepper (from grinder)
• 1 tbsp Lemon Juice
• 1 tsp lemon zest
• 75 g whipping cream
• 1 tbsp dill sprigs
• 150 g smoked salmon (thin slices)

Instructions

1. 1.

   Soak gelatin in cold water. Mix cream cheese with quark and milk, seasoning with salt, pepper, lemon juice and zest.

2. 2.

   Whip the cream until stiff.

3. 3.

   Place the gelatin in a small pot over low heat to dissolve; stir into 2 tbsp of the cheese mixture, then fold in the remaining cheese blend and fold in the whipped cream.

4. 4.

   Cut one‑third of the salmon into small pieces and gently mix with two‑thirds of the cheese mixture along with dill sprigs.

5. 5.

   Line a loaf pan (750 ml capacity) with plastic wrap. Brush the bottom and sides about 0.5 cm thick with white cream cheese mixture. Lay smoked salmon slices around the pan. Fill the salmon layers with the cheese, dill, and remaining salmon pieces, roll into a log, fill gaps with more cream cheese, smooth the top, and cover with leftover salmon.

6. 6.

   Cover and refrigerate overnight to set.

7. 7.

   Serve by removing from the pan, slicing, and pairing with fresh salad.