Cream Cheese Terrine with Salmon and Pumpernickel

Summary

Ingredients

• 800 g cream cheese with yourt (Philadelphia)
• 6 slices salmon, smoked at 30 g each, so large !
• 9 slices pumpernickel, approx. 25 g each
• 1 bunch parsley, smooth
• 1 bunch chervil
• 1 bunch dill
• 1 bunch chives
• 1 lemon (s), juice it
• 2 tablespoons oil
• a bit salt
• Cayenne pepper

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Instructions

1. First smear a loaf pan (length 25 cm, content 1¼ liters) with oil and line it with cling film.
2. Wash the herbs and shake dry. Set aside half of the herbs for decoration. Roughly chop the other half or cut the chives into rolls. Squeeze the lemon.
3. Pour the cream cheese into a bowl and stir in 3 tablespoons of lemon juice until smooth. Season to taste with salt and cayenne pepper. Divide the mixture into two portions, stir in the chopped herbs into one half.
4. Pour 1/3 of the herbal cream into the mold and smooth it out. Place 2 slices of salmon on top and spread 1/3 of the white cheese cream on top. As the next layer, place 3 slices of pumpernickel (you may have to cut something to size) on top and press down a little. Repeat this process two more times. The last layer is pumpernickel. Put the mold in the refrigerator for at least 1 hour.
5. Now pluck the remaining herbs or cut the chives into rolls.
6. Turn the terrine out onto a suitable plate and carefully peel off the foil. Cut the terrine into 2 cm wide slices and either place the whole plate on the cold buffet or arrange the slices individually on flat plates and sprinkle decoratively with the herbs.
7. Tip: the terrine tastes best when chilled. It is always very decorative on a cold buffet due to the different colored layers, but is also very suitable as a cold starter.
8. But also comes well as a starter.