Salmon pate with horseradish cream

Ingredients for 6 servings:

• 200 g salmon (smoked)
• 5 sheets of gelatin (white)
• ½ bunch parsley
• 150 g cream
• 300 g double cream cheese
• 6 tbsp horseradish, cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Rinse 6 mocha cups with cold water. Line them first with cling film, then with the salmon, and chill. Soak the gelatine in cold water. Wash the parsley, pluck the leaves, and chop them. Take 4 tablespoons of the cream and use it to finely purée the parsley. Mix the double-cream cream cheese with the horseradish cream. Season to taste with salt and pepper. Squeeze out the gelatine and dissolve it. Stir 1 tablespoon of the cream cheese into the gelatine, then stir the gelatine into the remaining cream cheese. Whip the remaining cream until stiff and fold in. Mix about 1/4 of the mixture with the parsley purée. Pour half of the horseradish cream into the cups. Spread the parsley cream on top and chill briefly. Pour in the remaining horseradish cream. Fold the excess salmon over the top and press down. Chill for at least 4 hours, preferably overnight.