Fine Terrine with Smoked Salmon
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 3 hrs 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cucumber (s)
- 1 bunch dill, fresh, chopped
- 1 shallot (s), finely chopped
- 250 g crème fraîche
- 200 g cream cheese, (possibly with horseradish, or other)
- salt
- Pepper, black, freshly ground
- Lemon juice
- 3 sheets gelatine, white
- 400 g salmon, smoked, sliced
Print Recipe
Pin Recipe Instructions
- Cut the cucumber lengthways into thin slices with a peeler. Line a loaf pan with it so that the slices overlap the edge.
- Mix the chopped dill, the diced shallot, creme fraiche and cream cheese and season with salt, pepper and lemon juice.
- Soak the gelatine, dissolve it and stir it into the cream.
- Then place 200 g smoked salmon slices in the mold, spread half of the cream on top, cover with another 200 g salmon slices and spread the rest of the cream on top.
- Now beat the cucumber slices over it and put everything in the cold for 3 hours. Then turn out, cut into slices, garnish to taste and serve with baguette.
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