John Myers
Ingredients for 1 servings:
- 75 g butter or margarine
- 4 slices of pumpernickel
- 5 sheets of gelatin
- 200 g cream cheese
- 250 g sour cream
- 200 g smoked salmon
- pepper
- Egg(s), hard-boiled
- caviar
- Parsley
Instructions
Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes
Melt butter or margarine in a saucepan over low heat and remove from the heat. Crumble the black bread and mix with it. Pour the mixture onto the base of a springform pan (18 cm diameter) lined with baking paper and press down firmly with a tablespoon. Then refrigerate the pan. Soak the gelatin in cold water for about 10 minutes. Puree the salmon with the cream cheese and sour cream. Gently heat the salmon purée until the mixture becomes slightly runny. Squeeze out the gelatin and dissolve it in the pan while stirring. Finally, season with a little pepper. Do not add salt; the fish is salty enough! Remove the salmon cream from the heat and let it cool. Then pour it onto the black bread base and let it set in the refrigerator for at least 2 hours. Suitable decorations for the cake include boiled eggs, parsley, black caviar, etc.
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