Buttermilk Terrine with Herbs

Rinse the kitchen herbs and shake dry. Chop half of them, put the other half aside cooled for the salad dressing.

Soak the gelatin in cold water for 5 min. Next, squeeze and microwave at low temperature in a tiny bit of the buttermilk. Stir this gelatin mixture into the remaining buttermilk. Once the mixture begins to gel, stir in the stiffly whipped cream and chopped kitchen herbs and season with salt, pepper and lemon. Spread a baking dish or a small loaf pan with moistened plastic wrap and pour the mixture into it, smooth it out and put it in the refrigerator, covered, for at least 4 hours.

Then turn the terrine out onto a plate and cut it into thick slices with a warmed kitchen knife.

Make a vinaigrette with the ingredients for the vinaigrette, chop the remaining kitchen herbs and fold them in.

To serve, arrange 1-2 slices of buttermilk terrine on a plate, pour the herb sauce over it and sprinkle with strips of sliced salmon ham.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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