Summary

Ingredients

• 5 sheets gelatin
• 1 bunch dill
• 300 g sour cream
• 3 teaspoons mustard
• 3 teaspoons honey
• 400 g smoked salmon
• 200 g cream
• salt and pepper

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Instructions

1. Soak gelatine according to the instructions on the packet. Pluck the leaves off the dill. Mix the sour cream with mustard and honey until smooth.
2. Dissolve the gelatine dripping wet over low heat. Stir in 2-3 tablespoon of the sour cream mixture. Then stir the gelatin into the rest of the sour cream mixture.
3. Lay out a small loaf pan (1l content) first with cling film, then with slices of salmon so that they overhang on the sides. Roughly dice the remaining salmon.
4. Whip the cream until stiff, fold into the sour cream mixture with the salmon cubes and dill, season with salt and pepper. Pour the mixture into the mold, beat the salmon over the top. Cover with foil and let set overnight in the refrigerator.
5. Before serving, turn the terrine out and remove the foil. Cut individual slices with a sharp knife. Arrange on salads or serve with fresh baguette.