Cream Cheese Terrine with Asparagus and Smoked Salmon

Ingredients

• 300 g green asparagus
• Salt
• 1 handful herbs (e.g., chervil, mint, parsley)
• 4 sheets white gelatin
• 400 g quark
• 250 g cream cheese
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 200 ml whipping cream
• 125 g smoked salmon (sliced)

Instructions

1. 1.

   Line the terrine mold with plastic wrap and hang it over the edge.

2. 2.

   Peel the lower third of the asparagus, cut into 4–5 cm pieces, and cook in salted water for about 6 minutes until slightly firm. Shock in ice water and pat dry. Rinse the herbs, shake dry, and finely chop the leaves.

3. 3.

   Soak gelatin in cold water. Mix quark and cream cheese with the herbs. Season well with salt, pepper, and lemon juice. Whip the cream stiffly. Add a few drops of gelatin to a small pot over low heat and dissolve. Stir 4 tbsp of the cheese mixture into the gelatin, then fold into the remaining cheese blend, followed by the whipped cream and asparagus. Taste again and pour about half the cream into the mold. Smooth top and layer with smoked salmon. Spoon remaining cream over, smooth, and cover with excess plastic wrap. Chill in refrigerator for at least 4 hours until set. To serve, invert onto a plate, remove plastic wrap, and slice into rounds.