Smoked Salmon Terrine

Ingredients

• 500 g smoked salmon (slices)
• 1 cucumber
• Salt
• 8 sheets gelatin
• 400 g Cottage Cheese
• 250 g cream cheese
• 2 tbsp horseradish (jarred)
• 2 tbsp freshly chopped dill
• 20 ml Noilly Prat
• 200 ml whipping cream
• Lemon juice
• white pepper (ground)
• lemon slice
• dill sprigs

Instructions

1. 1.

   Line a loaf pan with plastic wrap, placing the rim and bottom with about 300 g smoked salmon slices. Dice about 100 g of salmon finely. Wash the cucumber, trim ends, and cut into thin slices or julienne. Salt it and let stand in water for ~10 minutes to draw out excess moisture, then pat dry. Soak gelatin sheets in cold water. Whisk together cottage cheese, cream cheese, horseradish, diced salmon, and dill until smooth. Warm the drained gelatin with Noilly Prat just enough to dissolve, then stir into the cheese mixture along with 2 tbsp of the cottage cheese blend. Fold in whipped cream. Season with lemon juice, salt, and pepper. Pour half the mixture into the pan, arrange cucumber slices in the center, top with remaining cream, smoothing the surface. Arrange leftover salmon slices on top, cover with plastic wrap, and chill for at least 3 hours.

2. 2.

   Remove from the pan before serving, peel off the plastic, and garnish with lemon wedges and dill sprigs.