Salmon – cream cheese – terrine

Ingredients for 1 servings:

• 1 egg(s), hard-boiled
• 3 sprigs of dill
• ½ bunch chervil
• 1 bunch spring onions (approx. 100g)
• 800 g double cream cheese
• Salt and pepper to taste
• 200 g smoked salmon
• 1 package of bread(s) (brown bread)
• 6 slices of cheese (e.g. Gruyère)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Line a loaf pan with foil. Add a layer of salmon and a layer of brown bread. Wash the herbs. Trim and wash the spring onions. Finely chop everything except a few herbs for garnishing. Mix with 400g of cream cheese and season to taste. Puree the remaining salmon with the rest of the cream cheese and season to taste. Now add the herb cheese, a layer of brown bread, hard cheese, and salmon cream to the loaf pan. Finish with the hard cheese and brown bread. Refrigerate for at least 2 hours. Carefully turn the terrine out, remove the foil, and garnish with herbs and a hard-boiled egg. You can prepare the terrine the day before. Then garnish with egg slices and herbs just before serving. The salmon cream and herb cream also taste great as a spread.