Salmon terrine with pumpernickel

Ingredients for 8 servings:

• 600 g double cream cheese
• 200 g crème fraîche
• 1 bunch of dill
• 1 bunch of chives
• 3 tsp horseradish, cream
• 300 g smoked salmon
• 300 g pumpernickel (6 slices of 50 g each)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the cream cheese with the crème fraîche. Wash and finely chop the dill and chives. Halve the cream, mix one half with the herbs and the other half with the creamed horseradish. Season both creams with salt and pepper. Spread a thin layer of horseradish cream over the pumpernickel. Line a 22 cm long loaf pan with cling film. Halve the remaining horseradish cream and spread one half evenly in the pan. Top with 3-4 slices of salmon. Place 2 slices of bread (horseradish cream side down) on top, then spread half of the herb cream over the bread layer, top with 3-4 slices of salmon, place 2 more slices of bread (cream side down), spread with the remaining herb cream, top with salmon again, and place the remaining 2 slices of bread (cream side down) on top. Refrigerate the terrine for at least 1 hour. Spread the outsides with the remaining horseradish cream and decorate the surface with salmon.