LACHSTERRINE  mit  FRISCHKÄSE 

Salmon Terrine with Cream Cheese

400 g smoked salmon
250 g cream cheese
250 g sour cream
Juice of 1 lemon
each 1/2 bunch parsley, chives and basil
salt and pepper
6 sheets of gelatin
2 tbsp. white wine
 

 

Rinse a 0.5 liter terrine mould with water and cover it with plastic wrap.Cover it with about 150 g smoked salmon.
Soften gelatin in water. Chop the herbs finely. Mix well cream cheese, sour cream and lemon juice.
Puree remaining smoked salmon, reserve a few slices to cover the terrine. Heat the wine and dissolve the gelatin is well expressed.
Stir wine into the cheesemixture and season with salt and pepper. Fold in pureed salmon and herbs, mix and fill the terrine mould.
Top with salmon slices and cover with plastic film.

  
     
     
 

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