ADDITIVES for 8 people
550g Fresh salmon without skin and bones 250g Smoked salmon 200g cottage cheese 80g thick cream 2 sheets of gelatin 2 tbsp water 2 tbsp lemon juice Parsley 1/2 bunch parsley 1/2 bunch dill 1/2 bunch chives 10 Pink Berries 10
PREPARATION.
Cut the salmon into coarse cubes. Poach the fish in a saucepan filled with water for 10 minutes. Drain and allow to cool.
Line a cake tin with cling film and line the bottom with the smoked salmon slices.
Finely chop the herbs and set aside some sprigs for decoration.
Puree the cooled salmon with the crème fraîche, quark and herbs and season to taste.
In a saucepan, heat the lemon juice, the 2 tablespoons of water and then stir in the gelatin, beat with a whisk.
Add it to the salmon/white cheese/herb mixture.
Pour into a mold and fold the smoked salmon slices to seal the terrine well.
Place the terrine in the refrigerator for at least 4 hours.