Terrine with Smoked Salmon and Herb Cream Cheese
Terrine with smoked salmon and herb cream cheese is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g smoked salmon (slices)
- 8 sheets of white gelatin
- 750 g cream cheese (plain)
- 2 tbsp horseradish (jarred)
- 2 tbsp freshly chopped dill
- 1 tbsp freshly chopped sage
- 20 ml Noilly Prat
- 250 ml heavy cream (at least 30% fat)
- Lemon juice
- Salt
- white pepper (ground)
- lemon wedges
- sage leaf
Instructions
-
1.
Line a loaf pan with plastic wrap and arrange the smoked salmon slices along the rim and bottom. Soak the gelatin in cold water. Whisk the cream cheese with horseradish and chopped herbs until smooth.
-
2.
Warm the drained gelatin slightly with Noilly Prat and let it melt. Stir in 2 tbsp of cream cheese, then fold everything into the mixture. Beat the heavy cream stiffly and fold it in. Season with lemon juice, salt, and pepper.
-
3.
Fill half the pan and place salmon rolls in the center. Spoon the remaining cream over them and smooth the surface. Cover with the remaining salmon slices and seal with plastic wrap. Chill for at least 3 hours. Before serving, unmold the terrine, remove the wrap, and garnish with lemon wedges and sage.
- 4.
