Blue cheese salmon terrine in yogurt

Ingredients for 4 servings:

• 150 g smoked salmon
• 125 g blue cheese
• 300 g yogurt
• salt and pepper
• 1 tsp lime juice
• 4 sheets of gelatin
• 100 g lamb’s lettuce (lamb’s lettuce)
• 4 tbsp honey (slightly warmed)
• 170 g grapes
• 100 g walnuts

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 15 minutes

Cut the smoked salmon into small pieces. Cut the blue cheese into pieces and mix with the yogurt, lime juice, salt, and pepper until smooth. Fold in the salmon. Soak the gelatin in cold water for about 5 minutes, squeeze it out, and heat it in a saucepan over low heat until melted. Quickly whisk the gelatin into the cheese and salmon mixture. Fill terrine dishes lined with plastic wrap. Close the tops of the plastic wrap and refrigerate for at least 6 hours (overnight is better). Turn the terrine out onto a plate and slice. Arrange the lamb’s lettuce on the plates and place the terrine slices on top. Garnish with nuts and grapes and marinate with a little honey.