Salmon Terrine with Cream Cheese

Ingredients

• 6 sheets white gelatin
• 250 g cream cheese
• 1 tbsp grated horseradish (jarred)
• 150 g quark
• 4 tbsp milk
• Salt
• white pepper (ground)
• 1 tbsp Lemon Juice
• 1 tsp grated untreated lemon zest
• 150 ml whipping cream
• 200 g smoked salmon

Instructions

1. 1.

   Soak the gelatin in cold water. Mix the cream cheese with horseradish, quark and milk, seasoning with salt, pepper, lemon juice and zest. Whip the cream until stiff.

2. 2.

   Place the gelatin, still slightly wet, in a small pot over low heat to dissolve. Stir 2 tbsp of cheese cream into the gelatin, then fold it into the remaining cheese mixture and fold in the whipped cream. Taste and adjust seasoning. Dice the smoked salmon and fold into the cream cheese mixture. Line a terrine mold with cling film.

3. 3.

   Pour the mixture into the mold. Cover with excess cling film and refrigerate for at least 4 hours until firm. Then unmold, remove the film and slice to serve.

4. 4.

   Serve with optional poached or marinated salmon and sauces of choice (e.g., mustard sauce, mayonnaise).