Smoked Salmon Terrine with Herb Cream Cheese
Smoked salmon terrine with herb cream cheese is a recipe with fresh ingredients from the category saltwater fish. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g smoked salmon
- 8 sheets of white gelatin
- 600 g cream cheese (pure)
- 100 g crème fraîche
- 2 tbsp freshly chopped dill
- 1 tbsp Lemon Juice
- Salt
- white pepper
- 200 ml whipping cream (at least 30% fat content)
- 1 organic lemon (quartered and sliced into wedges)
- 8 sage leaves
Instructions
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1.
Line a terrine mold with plastic wrap. Press half of the smoked salmon slices against the inner walls of the mold. Soak the gelatin in cold water. Mix the cream cheese with crème fraîche, lemon juice, and dill; season with salt and pepper. Warm the soaked gelatin until liquid, stir into 2 tbsp of the cream mixture, then return to the remaining cream and whisk smooth. Whip the cream stiffly and fold it in.
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2.
Pour half of the cream into the mold, lay a strand of the remaining salmon on top of the cream, spread the rest of the mixture over it. Cover with another layer of salmon and seal the terrine. Refrigerate for 3 hours. Carefully unmold onto a plate, remove the plastic wrap, and serve garnished with lemon wedges and sage leaves.
