Smoked salmon terrine

Ingredients for 6 servings:

• 400 g salmon (smoked salmon slices)
• 300 g cream cheese
• 12 leaves of fresh spinach
• 1 tsp salt
• 1 tbsp horseradish (creamed horseradish) ready from the jar
• 200 g cream, herbal cream light (14% sour cream) OR:
• 200 g sour cream or crème fraîche
• ½ bunch chives
• 3 stalks of dill tips
• 1 tsp honey
• 6 sheets of gelatin (or 1 sachet 9 g, ground)
• 1 pinch of salt
• some water
• some pepper, green, coarsely ground
• some lemon peel, grated
• dashes lemon juice
• 1 tbsp pistachios, chopped

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 45 minutes

Soup garnish, as a starter or as an amuse gueule

Wash the spinach leaves and blanch them in salted, boiling water for about 3 minutes. Remove them with a slotted spoon and immediately plunge them into cold water. Dry the leaves and then arrange them leaf by leaf in two rows, side by side or slightly on top of each other (lay them out slightly longer than the dimensions of the terrine dish). Cover the resulting “bed of spinach” with the salmon, spread with creamed horseradish, and form it into a roll (“cigar” shape, diameter approx. 2 cm). Line a suitably sized terrine dish (approx. 750 ml, semicircular dish), evenly and covering the surface (closed), with the smoked salmon slices. If possible, the salmon slices should overhang slightly. They will be placed on top of each other at the end and form the base after turning out (otherwise, set aside some salmon for the base). Prepare the gelatin according to the instructions (soak or mix). Drain the cream cheese in a sieve. Using a hand blender, puree the remaining smoked salmon and the cream cheese in a bowl. Now add the ready-made or homemade herb cream, season with honey, salt, lemon juice, and stir in the grated lemon zest. Dissolve the gelatin (in a double boiler or microwave!). Gradually add 3-4 tablespoons of the herb cream to the dissolved gelatin and whisk until smooth. Then, while stirring continuously, stir the gelatin into the herb cream. Pour some of the mixture evenly into the terrine dish and smooth it out with a spoon. Cut the salmon/spinach roll to the length of the dish and place it on top. Finally, add another layer of herb cream. Now fold the overhangs, the excess smoked salmon slices, inward and cover with the remaining smoked salmon to create a sealed dish. Refrigerate the terrine for at least 6 hours. Before turning it out, carefully loosen the mold from the rim with a spatula. After turning the terrine out, garnish it with ground pepper and chopped pistachios.