Cream Cheese Terrine with Smoked Fish
Fresh cheese terrine with smoked fish is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 sheets gelatin
- 1 handful rosemary
- 300 g smoked salmon (slices)
- 200 g smoked halibut (slices)
- 400 g cream cheese (double cream level)
- 50 ml whipping cream
- Salt
- pepper (ground)
- Fresh rosemary (for garnish)
Instructions
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1.
Soak the gelatin in cold water. Wash and dry the rosemary, shake off excess moisture, and finely chop the leaves. Line a terrine mold with plastic wrap. Layer the mold with smoked salmon slices, allowing each slice to overlap slightly beyond the edge.
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2.
Beat the cream cheese with 40 ml of cream until smooth, season with salt and pepper. Warm the remaining cream in a saucepan and dissolve the pressed gelatin into it. Stir the gelatin mixture into the cream cheese.
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3.
Layer the cream cheese alternately with halibut in the mold. Fold the overlapping salmon ends over the filling and cover with plastic wrap. Refrigerate for at least 5 hours. Just before serving, support with the wrap, carefully unwrap, and slice the terrine with a damp electric knife.
