Summary

Ingredients

• 200 g smoked salmon, cut open
• 1 packet herbs, mixed (8 herbs, frozen)
• 300 g cream cheese
• 6 sheets gelatin
• Salt, chilli salt
• Pepper, white, finely ground

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Instructions

1. Line or oil a correspondingly large mold or individual molds with cling film. Soak gelatine according to the instructions on the packaging.
2. Chop the smoked salmon very finely and purée very finely with a mixer, chopper or similar. Briefly whip the cream cheese, frozen herbs and the pureed salmon in a bowl with a mixer (whisk) to a homogeneous mass. Season or season with salt and pepper. Squeeze out the soaked gelatin and heat it slightly so that it is completely dissolved. Stir 3-4 tablespoons of the salmon and herb cream into the dissolved gelatin and quickly work into the rest of the cream again (with a whisk or with a whisk and mixer).
3. Pour the mixture into a terrine dish or something similar lined with cling film and refrigerate for at least 4 hours. Carefully remove the terrine from the mold (mold!) And serve on plates or a platter. Very suitable for a celebration or party.