Terrine with Salmon, Horseradish and Trout Caviar

Ingredients

• 6 sheets white gelatin
• 250 g cream cheese
• 1 tbsp grated horseradish (jar)
• 150 g quark
• 4 tbsp milk
• Salt
• white pepper (ground)
• 1 tbsp Lemon Juice
• 1 tsp grated untreated lemon zest
• 150 ml whipping cream (min 30% fat)
• 60 g trout caviar
• 100 g smoked salmon (thin slices)

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 damp, 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. Line a terrine mold with cling film.

3. 3.

   Layer alternating cream, caviar and salmon slices in the mold, finishing with cream. Cover with excess film and chill for at least 3 hours until set. Then invert onto a plate, slice with a hot knife and serve with fresh salad if desired.