Summary

Ingredients

• 200 g smoked salmon
• 400 g cream cheese
• 1 packet herbs (chives, parsley, dill), frozen, or herbs from the garden
• some cream or sour cream
• salt
• Pepper, whiter
• horseradish
• garlic
• chili
• Lemon juice

For decoration:

• dill
• Shrimp

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Instructions

1. Finely chop the smoked salmon and mix with 200 g cream cheese, season to taste with the horseradish, a few drops of lemon juice, salt and pepper.
2. Mix the thawed herbs with 200 g of cream cheese, season with salt and pepper and, if you like, with a little garlic and / or chilli.
3. Mix both masses with cream or sour cream until smooth - not too thin - so that they have the same consistency and can be layered better on top of each other.
4. Fill a beautiful glass vessel alternately with layers of the pink and green colored masses, work as accurately as possible, then it looks particularly decorative. You can garnish the top layer with fresh dill or a handful of shrimp. Place in the refrigerator for at least 4 hours.
5. The mousse looks like B. looks very classy on a brunch or Easter buffet. It tastes best when it was prepared the day before - very housewife-friendly - and allowed to sit overnight. Then add the garnish on the day of consumption.
6. If there is anything left over, the mousse also tastes delicious with a few new potatoes with a few flakes of butter. Or for grilling with the baked potatoes. Or as a canapé on black bread talers. Or simply on the breakfast roll.
7. You can also use low-fat cream cheese.