Summary

Ingredients

• 200 g salmon (smoked salmon), thinly sliced
• 5 sheets gelatin
• 0.5 ½ bunch parsley or basil
• 150 g whipped cream
• 300 g double cream cheese
• 6 tablespoon horseradish (cream horseradish) from the glass
• salt and pepper

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Instructions

1. Rinse 6 cups (approx. 150 ml) with cold water. First cover with cling film, then with salmon and refrigerate. Soak the gelatine in cold water. Wash the parsley, pluck the leaves and chop. Puree finely with 4 tablespoon cream.
2. Mix the cream cheese and horseradish together. Season to taste with salt and Pfeiffer. Squeeze out the gelatine and dissolve it carefully. Stir in 1 tablespoon cream cheese. Whip the rest of the cream until stiff and fold in. Mix approx. 1/4 of the mixture with the parsley puree.
3. Pour half of the horseradish cream into the cups. Spread the parsley cream on top and chill briefly. Pour in the rest of the horseradish cream. Fold the protruding salmon over it and press it down.
4. Chill for at least 4 hours, preferably overnight. Before serving, tumble out of the cups and peel off the foil.