Salmon Terrine

Ingredients

• 1 loaf mix (white bread)
• 10 g dried herbs de Provence
• 6 leaves radicchio (or red frisée salad)
• 2 Spring Onions
• 1 tsp lime zest (lime from the tatar)
• 200 g low-fat cream cheese
• 100 g whipping cream
• 3 sheets gelatin
• Salt
• Pepper
• 300 g salmon (very fresh and very cold)
• 1 lime (juice only)
• 1 Spring onion
• 100 ml fish stock
• 3 sheets gelatin
• 2 sheets white gelatin
• 150 g quark
• 150 g cream cheese
• 2 tbsp milk
• white pepper (from the mill)
• 1 tbsp Lemon Juice
• 2 tsp grated lemon zest
• 75 g whipping cream
• 1 tbsp chopped dill sprigs
• 1 tsp chopped coriander leaves
• 100 g smoked salmon
• 200 g smoked salmon (thin slices)
• 1 lime (cut into wedges)
• radicchio (or red frisée salad)

Instructions

1. 1.

   Prepare the loaf mix according to package instructions and knead in the herbs. Let the dough rise, then bake it as a loaf in an 30x20 cm square pan; allow to cool.

2. 2.

   Trim the crust from all sides of the loaf for other uses (e.g., breadcrumbs). Slice the loaf horizontally into three layers.

3. 3.

   Prepare the fillings.

4. 4.

   Soak gelatin for the cream cheese mixture, wash and finely chop the salad. Trim spring onions and slice into thin rings. Whip the cream very stiffly; mix the cream cheese with spring onions, salad, lime zest, salt, and pepper. Squeeze out the gelatin, melt it in a small pot over low heat, stir in some of the cream cheese mixture, then quickly fold it into the remaining cream cheese while folding in the whipped cream.

5. 5.

   For the tartare soak gelatin, warm the fish stock, squeeze out the gelatin, add it to the stock and dissolve. Finely chop the salmon, marinate with lemon juice. Trim and finely chop a spring onion, add to the stock, then fold in the very cold salmon.

6. 6.

   Place one loaf layer on a plate, surround with a baking frame. Spread the cream cheese mixture over the bottom layer, place the next layer on top, spread the salmon tartare, cover with the final layer, and chill for about 2 hours until firm.

7. 7.

   Meanwhile prepare the salmon cream: soak gelatin in cold water. Mix cream cheese with quark and milk; season with salt, pepper, lemon juice, and zest.

8. 8.

   Whip cream stiffly. Finely puree smoked salmon and fold it into the mixture.

9. 9.

   Dissolve gelatin in a small pot over low heat. Stir gelatin with 2 tbsp of cheese cream, then mix with the remaining cheese mass; once the mixture begins to set, fold in the whipped cream.

10. 10.

    Remove the terrine from the fridge, remove the baking frame, spread salmon cream around the edges, arrange on a serving plate, top with salmon slices and garnish with lime wedges and radicchio. Chill again for about 30 minutes, slice into pieces, and serve.