Fine terrine with smoked salmon

Ingredients for 4 servings:

• 2 cucumbers
• 1 bunch dill, fresh, chopped
• 1 shallot(s), finely chopped
• 250 g crème fraîche
• 200 g cream cheese (possibly with horseradish or other)
• Salt
• Black pepper, freshly ground
• lemon juice
• 3 sheets of white gelatin
• 400 g smoked salmon, sliced

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Using a vegetable peeler, slice the cucumbers lengthwise into thin slices. Line a loaf pan with them, allowing the slices to hang over the edge. Mix together the chopped dill, diced shallot, crème fraîche, and cream cheese, and season with salt, pepper, and lemon juice. Soften the gelatin, dissolve it, and stir it into the cream. Place 200g of smoked salmon slices in the pan, spread half of the cream on top, cover with another 200g of salmon slices, and spread the remaining cream on top. Fold the cucumber slices over the top and refrigerate for 3 hours. Turn out the pan, slice, garnish to taste, and serve with baguette.