Smoked Salmon Terrine

Ingredients

• 2 sheets of white gelatin
• 150 g quark
• 150 g cream cheese
• 2 tbsp milk
• Salt
• white pepper (freshly ground)
• 1 tbsp Lemon Juice
• 2 tsp grated lemon zest
• 75 g whipping cream
• 1 tbsp chopped dill sprigs
• 1 tsp chopped coriander leaves
• 250 g smoked salmon (thin slices)

Instructions

1. 1.

   Line a terrine mold with salmon, leaving the edges hanging over. Set aside 2-3 slices and finely chop the rest.

2. 2.

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

3. 3.

   Whip the cream until stiff.

4. 4.

   Place the gelatin in a small pot, melt it over low heat. Stir the gelatin into 2 tbsp of the cheese mixture, then fold in the remaining cheese blend and fold in the whipped cream with chopped salmon.

5. 5.

   Fill the terrine mold with the cheese‑salmon mixture, press the edges in place and cover with salmon slices. Cover and refrigerate for at least 3 hours, preferably overnight, until firm.

6. 6.

   Remove the roulade from the mold, slice it, and serve garnished with lemon wedges, fresh coriander and salad.