Cream Cheese Terrine with Salmon and Pumpernickel
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
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
Print Recipe
Pin Recipe Instructions
- First smear a loaf pan (length 25 cm, content 1¼ liters) with oil and line it with cling film.
- 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.
- 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.
- 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.
- Now pluck the remaining herbs or cut the chives into rolls.
- 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.
- 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.
- But also comes well as a starter.
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