Summary

Ingredients

• 150 g salmon, smoked
• 1 zucchini
• 1 can cream cheese
• 2 tablespoon, leveled yogurt
• 1 squirt lemon juice
• 125 ml white wine
• 1 tablespoon chives
• 3 sheets gelatin
• 60 g butter
• 1 onion (s), finely chopped
• 2 tablespoon flour
• 400 ml fish broth, or meat broth
• 2 tablespoon capers
• salt and pepper
• 50 ml white wine

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Instructions

1. Line a terrine dish with cling film and line it with the thin smoked salmon slices and let hang over the edge to cover the terrine later on.
2. Cut the zucchini into small cubes and mix with the cream cheese, yoghurt, salt, pepper and lemon juice to form a thick sauce. Mix in the cut chives.
3. Soak the gelatine in cold water. Heat the white wine, reduce it to halfway and melt the pressed gelatine in it and stir immediately into the zucchini sauce. Pour the liquid mass into the salmon mold, close the top with salmon and foil and refrigerate for approx. 4 hours, or even better overnight.
4. For the caper sauce, heat 60 g butter in a pan. Sprinkle in the flour while stirring and roast. Add the onion finely chopped and immediately pour in the broth (approx. 400 ml) and cook for approx. 20 minutes. Add capers and season with white wine. If you want, you can mix in a little lemon juice.
5. Put a sauce mirror on the plates. Lift the salmon mousse out of the mold, cut into slices and serve on the saucepan.