Salmon Terrine with Cream Cheese
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 400 g salmon, smoked
- 1 lemon (s)
- 250 g sour cream
- 200 g cream cheese
- 2 tablespoon horseradish (cream horseradish)
- Pepper from the grinder
- Salt, fleur de sel
- 4 sheets gelatin, white
- 0.5 ½ bunch chives, finely chopped
- 3 tablespoon oil
- 2 tablespoon vinegar
- 1 teaspoon mustard (rôtisseur)
- salt
- Pepper from the grinder
- 1 salad, to taste
Print Recipe
Pin Recipe Instructions
- Roughly chop the salmon and puree with 1-2 tablespoons lemon juice and a little sour cream until creamy. Mix the cream cheese with the remaining sour cream and horseradish until smooth, season with pepper, salt and lemon juice.
- Soak 1 sheet and 3 sheets of gelatine separately for 5 minutes, squeeze out well and dissolve separately over a mild heat. Mix the salmon cream with 1 sheet of gelatine and cream cheese cream with 3 sheets of gelatine. Place in the refrigerator for about 15 minutes.
- Line a small loaf pan (15 x 6 cm) with cling film. First pour in the salmon cream and smooth it out, then put the cheese cream on top and smooth it out. Let it set in the refrigerator for about 2 hours.
- Make a marinade out of vinegar, oil, salt, pepper and mustard and add the chives. Serve the sliced salmon terrine on a bed of lettuce with the marinade.
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