Quark Terrine in Cucumber Wrap with Smoked Salmon

Ingredients

• 1 cucumber
• 3 tbsp Lemon juice
• 6 sheets gelatin
• 350 g Low-fat Quark
• 100 ml heavy cream
• 200 g Greek yogurt
• Salt
• white pepper
• 200 g smoked salmon (sliced)
• 2 sprigs Mint

Instructions

1. 1.

   Wash the cucumber and slice it lengthwise into very thin slices. Arrange them side by side in a wide baking dish or on a sheet, brushing with lemon juice. Let sit for about 30 minutes until the slices become flexible and no longer break when lining the dish.

2. 2.

   Line a terrine or loaf pan with plastic wrap; this is easiest if you slightly dampen the interior of the pan. Lay the cucumber slices across the pan with slight overlap, ensuring the edges extend about 5 cm beyond the rim on both sides.

3. 3.

   Soak the gelatin in cold water. Whisk quark, cream and yogurt until smooth; season with salt and pepper. Warm 2–3 tbsp of the quark mixture in a small pot, add the drained gelatin and dissolve it. Stir the gelatin into the remaining quark mixture.

4. 4.

   Spread one‑third of the quark mixture gently in the pan. Top with a layer of smoked salmon, leaving about 0.5 cm to the edge. Repeat and finish with the rest of the quark mixture. Press the overlapping cucumber edges over the quark and cover the terrine, refrigerating for at least 5 hours.

5. 5.

   For serving, carefully lift the terrine using the plastic wrap, peel it off, and slice with a knife dipped in hot water. Wash mint, shake dry, pluck leaves and sprinkle over the terrine.