Cream cheese terrine with salmon and pumpernickel

Ingredients for 8 servings:

• 800 g cream cheese with yogurt (Philadelphia)
• 6 slice(s) of smoked salmon, 30g each, so big slices!
• 9 slice(s) of pumpernickel, approx. 25 g each
• 1 bunch parsley, flat
• 1 bunch of chervil
• 1 bunch of dill
• 1 bunch of chives
• 1 lemon(s), juice
• 2 tbsp oil
• some salt
• Cayenne pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Ideal for parties – can be prepared the night before

First, grease a loaf pan (25 cm long, 1.5 liter capacity) with oil and line it with cling film. Wash the herbs and shake dry. Set aside half of the herbs for decoration. Roughly chop the other half or cut the chives into rolls. Squeeze the lemon. Pour the cream cheese into a bowl and mix until smooth with 3 tablespoons of lemon juice. Season with salt and cayenne pepper. Divide the mixture into two portions, stirring the chopped herbs into one half. Pour 1/3 of the herb cream into the pan and smooth the mixture. Place 2 slices of salmon on top and spread 1/3 of the white cheese cream on top. As the next layer, place 3 slices of pumpernickel (you may need to trim some to fit) on top and press down lightly. Repeat this process two more times. The final layer is pumpernickel. Place the pan in the refrigerator for at least 1 hour. Now pick the remaining herbs or cut the chives into rolls. Turn the terrine out onto a suitable platter and carefully peel off the foil. Cut the terrine into 2 cm wide slices and either place the platter whole on the cold buffet or arrange the slices individually on flat plates and scatter the herbs decoratively. Tip: The terrine tastes best served chilled. It’s always very decorative on a cold buffet with its multi-colored layers, but it also makes a great cold appetizer. It also works well as an appetizer.