Summary

Ingredients

• 300 g double cream cheese
• 150 g natural yourt (3.5%)
• 150 g sour cream (10%)
• 1 tablespoon lemon juice
• 1 point gelatin powder
• water
• 150 g salmon (smoked salmon)
• 100 g whipped cream

For the sauce: (paprika sauce)

• 2 bell peppers, red, diced
• 1 tablespoon vinegar
• 1 tablespoon olive oil

For the sauce: (herb sauce)

• 125 g herbs, mixed (dill, chives, parsley, cress, chervil)
• 2 tablespoons oil, 1 teaspoon mustard
• salt and pepper
• possibly pepper, more colorful
• possibly lemon peel, untreated, rubbed

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Instructions

1. Mix together the cream cheese, yoghurt, sour cream and lemon juice and season with pepper. Prepare the gelatine according to the instructions on the packet, dissolve it and stir it into the cheese mixture. Refrigerate. Dice the salmon, puree with cream and chill.
2. As soon as the cheese mass begins to gel, pour the mass into 4 molds (or cups) lined with cling film. Make a well, add the salmon farce, smooth it out and let it set in the refrigerator for about 2 hours (also overnight).
3. Puree the pepper cubes with oil and vinegar. Salt and pepper. Chop the mixed herbs, puree with a little water, oil and mustard. Salt and pepper.
4. Turn the cream cheese mousse out and serve with the sauces. Serve with colored pepper and grated lemon zest if desired. Baguette goes well with it.