Salmon Terrine with Asparagus in Herb Sauce

Ingredients

• 300 g smoked salmon
• 3 sheets gelatin
• 100 ml well-chilled whipping cream
• 2 tbsp Lime juice
• Salt
• white pepper (ground)
• 75 g crème fraîche
• 1 tbsp chopped dill
• 1 small spring onion
• red peppercorns
• fresh dill
• 750 g white asparagus
• 1 tbsp White Wine Vinegar
• 2 tbsp Lime juice
• 50 g crème fraîche
• Salt
• white pepper
• sugar
• 1 tbsp chopped mixed herbs

Instructions

1. 1.

   Wash asparagus, peel, cut diagonally into ~4 cm pieces and cook in boiling salted water with a touch of sugar until al dente (12–15 min). Remove, drain briefly, cool to lukewarm. Mix lime juice, vinegar, and crème fraîche with 50 ml cooking liquid; season with salt, pepper, and sugar, then combine with asparagus. Let rest for 1 hour before serving with herbs.