Salmon Terrine

Ingredients

• 1 cup sour cream
• 2 tsp sharp mustard
• 2 tbsp mayonnaise
• 1 tbsp chopped dill
• 1 tbsp Lemon Juice
• 1 tbsp chopped capers
• 3 sheets gelatin
• 100 g whipping cream
• 600 g smoked salmon
• pepper (ground)
• 2 lemons
• 3 tbsp capers
• mixed salad
• plastic wrap

Instructions

1. 1.

   Soak the gelatin in cold water.

2. 2.

   Puree 300 g of the smoked salmon. Mix the sour cream, mustard, mayonnaise, lemon juice, capers and dill into the salmon. Whip the cream until stiff. Dissolve the gelatin in a pot, temper it with the mousse, then stir well into the salmon mixture. Fold in the whipped cream. Line the terrine mold with plastic wrap and arrange the remaining smoked salmon slices. Pour the salmon cream into the terrine and cover the bottom with salmon slices. Seal with plastic wrap and refrigerate for about 6 hours.

3. 3.

   Wash the lemons and cut them into wedges.

4. 4.

   Remove the salmon roulade from the terrine using the plastic wrap. Slice the roulade into 2 cm thick pieces, then arrange on a plate with lemon wedges, salad and some capers.