Summary

Ingredients

• 4 sheets gelatin
• 4 tablespoon cucumber liquid
• 1 tablespoon lemon juice
• 250 g sour cream
• salt and pepper
• 80 ml fish stock, self-cooked or from a glass
• 1 leek
• 1 small apple
• 2 cucumber (s) (pickles), also mustard cucumber
• 4 herring fillet (s)

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Instructions

1. Soak 1 sheet of gelatine and 3 sheets of gelatine separately for approx. 5 minutes.
2. Blanch the green of the leek for about 3 minutes (either in steam or in boiling water), rinse in cold water and dry with a kitchen towel.
3. Use the rest of the leeks for other purposes.
4. Warm the cucumber infusion with lemon juice; squeeze out the three sheets of gelatine and dissolve in them.
5. Season the sour cream with salt and pepper, stir until smooth, add the cucumber infusion, stir again until smooth.
6. Heat the fish stock, dissolve the remaining gelatine sheet in it and let it cool.
7. Peel the apple, cut in half, remove the core and cut into slices.
8. Slice the cucumber lengthways or crossways as desired.
9. Line a 0.7 l terrine mold (ideally a gutter shape) with baking paper.
10. I am assuming the brimful volume here - the filling quantity itself is about 0.5 l.
11. Pull the leek leaves through the fish stock and lay out overlapping in the terrine mold so that there is a protrusion on both sides.
12. Layer matjes, cucumber, apples and sour cream alternately in the pan - starting and ending with sour cream.
13. Fold in any protruding leek leaves and seal the terrine dish.
14. Min. Store in the refrigerator for 8 hours - ideally overnight.
15. Before serving, take the terrine out of the mold, remove the foil and cut into slices with a sharp knife.
16. Makes 10-12 slices.
17. Tastes very good in combination with romaine lettuce, tomatoes and potato salad for dinner, but is also good for a buffet.