Smoked Salmon Terrine with Cream Cheese and Salmon Caviar

Grease six “pie tins” with a pastry brush and line with the smoked salmon. Finely chop the remaining salmon. Mix the salmon, cream cheese, Tabasco, lemon juice and a little cayenne pepper. Fold in the chopped dill. Put everything halfway into the “pie molds”, pour in a dollop of salmon caviar and fill up with the mixture. Smooth the surface. Then cover and put in the refrigerator.

Before serving, take the pies out of the refrigerator in good time so that they are not too cold. Carefully turn the pies out (you may need to go along the edge with a small knife beforehand) and decorate with lemon quarters, sprigs of dill and some salmon caviar before serving.