Salmon Terrine

Ingredients

• 1 cucumber
• 6 sheets of white gelatin
• 200 g smoked salmon (sliced)
• 400 g quark
• 200 g Cream cheese
• 1 tbsp horseradish (jarred)
• Salt
• white pepper (ground)
• 1 untreated lemon (juice and zest)
• 200 ml whipping cream
• Mint leaves (for garnish)

Instructions

1. 1.

   Wash, peel, and slice the cucumber lengthwise into very thin slices using a slicer; try to avoid seeds. Line the terrine mold with plastic wrap and lay the cucumber slices overlapping slightly, letting the edges hang over.

2. 2.

   Soak gelatin in cold water. Cut salmon into strips. Whisk quark, cream cheese, and horseradish until creamy. Season with salt, pepper, lemon juice, and zest. Beat whipping cream to stiff peaks.

3. 3.

   Place damp gelatin in a small saucepan and melt over low heat. Stir 4–5 tbsp of the cheese mixture into the gelatin, then fold it into the remaining cheese base and fold in the whipped cream.

4. 4.

   Taste again and pour about one‑third into the terrine mold. Smooth the surface and top with half of the salmon. Cover with another third of cream, arrange remaining cucumber slices, lay the rest of the salmon on top, and spread the final layer of cream. Fold the hanging cucumber over, cover with plastic wrap, and chill in the refrigerator for at least 4 hours until firm.

5. 5.

   Remove from mold, peel off plastic, slice into portions, garnish with mint leaves, and serve.