Salmon Cream Cheese Tart

Ingredients

• 300 g smoked salmon (slices)
• 4 sheets white gelatin
• 1 cucumber
• 600 g plain cream cheese
• 1 tbsp horseradish (jar)
• 3 tbsp freshly chopped dill
• 20 ml Noilly Prat
• 200 ml whipping cream
• 1 tsp lemon juice
• Salt
• white pepper (ground)
• 0.5 tsp pink pepper

Instructions

1. 1.

   Line a round bowl (about 1.5 L capacity) with plastic wrap and arrange overlapping smoked salmon slices on it. Cut the remaining salmon into small pieces.

2. 2.

   Soak the gelatin in cold water. Peel and slice or julienne the cucumber. Set aside some cucumber slices for topping.

3. 3.

   Whisk the cream cheese with horseradish and 2 tbsp dill until smooth. Warm the drained gelatin with Noilly Prat slightly to dissolve, then stir in 2 tbsp cream cheese and mix into the cream cheese mixture. Whip the cream stiffly and fold in the cucumber slices and chopped smoked salmon. Season with lemon juice, salt and pepper. Pour into the bowl and top with remaining cucumber slices. Cover and refrigerate for at least 4 hours.

4. 4.

   Before serving carefully transfer the tart from the bowl onto a plate and remove the plastic wrap. Sprinkle with remaining dill and pink pepper.