Salmon terrine with cream cheese

Ingredients for 6 servings:

• 400 g smoked salmon
• 1 lemon(s)
• 250 g sour cream
• 200 g cream cheese
• 2 tbsp horseradish (cream horseradish)
• Pepper, from the mill
• Salt, fleur de sel
• 4 sheets of white gelatin
• ½ bunch chives, very finely chopped
• 3 tbsp oil
• 2 tbsp vinegar
• 1 tsp mustard (rôtisseur)
• Salt
• Pepper, from the mill
• 1 salad, as desired

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 30 minutes

Roughly chop the salmon and puree with 1-2 tablespoons of lemon juice and a little sour cream until creamy. Blend the cream cheese with the remaining sour cream and horseradish until smooth, then season with pepper, salt, and lemon juice. Soak 1 sheet and 3 sheets of gelatin separately for 5 minutes, squeeze out excess water, and dissolve each separately over low heat. Mix the salmon cream with 1 sheet of gelatin and the cream cheese with 3 sheets of gelatin. Refrigerate for about 15 minutes. Line a small loaf pan (15 x 6 cm) with cling film. First, pour in the salmon cream and smooth it down, then add the cheese cream and smooth it down. Refrigerate for about 2 hours to set. Make a marinade from vinegar, oil, salt, pepper, and mustard, then add the chives. Serve the sliced ​​salmon terrine on a bed of lettuce with the marinade.