Salmon Terrine on Zucchini Salad

Ingredients

• 200 g smoked salmon
• 0.5 cucumber
• 4 sheets white gelatin
• 300 g cream cheese
• 2 tbsp horseradish
• 150 ml whipping cream
• 1 lemon (juice)
• Salt
• white pepper
• 2 Zucchini
• 1 tbsp white balsamic vinegar
• 2 tbsp grape seed oil
• tomato flakes

Instructions

1. 1.

   Line a terrine mold with plastic wrap, hanging over the edge.

2. 2.

   Lay salmon on the bottom of the mold. Wash cucumber, trim ends and slice thinly. Soak gelatin in cold water. Whisk cream cheese with horseradish until smooth. Warm the drained gelatin slightly to melt. Stir in 2–3 tbsp cream cheese and fold into the mixture. Beat whipping cream stiff and fold in. Season with lemon juice, salt, and pepper. Pour about half of the mixture into the mold and smooth. Top with remaining salmon and spread the rest of the cream over it. Arrange cucumber slices on top, cover with hanging plastic wrap, and refrigerate for at least 4 hours.

3. 3.

   Wash, peel, and cut zucchini into fine ribbons or julienne. Mix with 2 tbsp freshly squeezed lemon juice, vinegar, and oil; season with salt. Let sit about 1 hour, then taste again before serving. Arrange on four plates.

4. 4.

   Remove terrine from mold and lift off plastic wrap. Slice into rounds, place on zucchini ribbons, and sprinkle with tomato flakes before serving.