Terrine with smoked salmon
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ingredients
300 g smoked salmon 1 bunch spring onions 300 g Philadelphia cheese 1 crucible sour relish cream 4 gelatin to taste salt, ground black pepper 100 ml sweet and sour cucumber brine
step
1. Line the terrine mould with foil and the salmon slices, so that they protrude and can still cover the terrine. 2. Mix the cheese with the cream. Season with salt, pepper and chopped spring onions. Soak the gelatine in cold water, then wring it out and put it in the sweet and sour cucumber brine, which we heat so that it is warm. Stir until the gelatine has dissolved. 3. Stir a little of the cream into the gelatine and whisk it progressively into the cream. Pour the cream over the salmon, covering the cream. Cover the terrine with cling film, refrigerate to set for at least 3 hours.
