Smoked Salmon and Spinach Cream Cheese Terrine

Ingredients

• 200 g smoked salmon
• 250 ml Whipping Cream
• 200 g spinach
• Salt
• 3 stalks dill
• 5 sheets gelatin
• 500 g cream cheese
• 1 tbsp horseradish (jarred)
• 0.5 untreated lemon (zest and juice)
• 20 ml vermouth (e.g., Noilly Prat)
• white pepper (ground)

Instructions

1. 1.

   Line the terrine mold with plastic wrap.

2. 2.

   Cut the salmon into small cubes. Take about one‑third of them and blend with 2–3 tbsp whipping cream until smooth. Wash, trim, and blanch the spinach in salted water briefly. Shock, drain well, set aside half, finely chop the rest. Rinse the dill, dry, strip, and finely chop.

3. 3.

   Soak gelatin in cold water. Whisk cream cheese with horseradish and lemon zest until smooth. Warm the drained gelatin with vermouth slightly to dissolve; stir in 2 tbsp cream cheese mixture and fold into remaining cream. Whip the leftover whipping cream stiffly and fold it in.

4. 4.

   Divide the mixture into two portions. Fold salmon purée and salmon cubes into one half. Season with salt, pepper, and lemon juice; pour into mold, smooth top, spread remaining spinach over it. Fold chopped spinach and dill into second half of cream, season again, layer on top of spinach, smooth surface. Cover with plastic wrap and refrigerate for at least 5 hours.

5. 5.

   Before serving, unmold the terrine, remove plastic wrap, and slice into rounds.