Cream Cheese Terrine with Salmon

Cream cheese terrine with salmonFresh cheese terrine with salmonFresh cheese terrine with salmon Line the baking dish (approx. 600 ml capacity) with cling film and spread out with the slices of smoked salmon so that they protrude 2 cm over the edge. Cut the remaining smoked salmon into fine cubes. Soak the gelatin in cold water. Put the vermouth in a saucepan and boil by a little more than half. Then add 50 ml of whipped cream and let the soaked gelatine melt in it. Whip the remaining whipped cream (100 ml) until stiff.

Place cream cheese and yogurt in a large enough bowl and whisk until smooth. Mix the dissolved gelatin with the whipped cream into the cream cheese and season heartily with Tabasco, pepper, salt and juice of one lemon. (When cold, the quantity loses its flavor.) Add the cubes of smoked salmon and finely chopped dill. At the end, quickly fold in the whipped cream and pour everything into the prepared baking dish. Place the salmon on top, cover with foil and chill in the refrigerator for 1-2 hours.

In the meantime, clean, rinse and drain lettuces. Stir vinegar, oil, mustard, salt and pepper to make salad dressing. Cut radishes into tender strips.

Before serving, turn the terrine out of the dish, carefully peel off the foil and cut into slices about 1.5 to 2 cm thick with a hot kitchen knife. Place a small bouquet of lettuce on a plate, top with radish slices.

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