Cream Cheese Terrine with Smoked Fish
Soften gelatin in cold water. Rinse rosemary, shake dry and finely chop leaves. Line a terrine mold with plastic wrap. Line shape with smoked salmon slices, allowing ends of the slices to overlap a little over the edge.
Stir cream cheese with 40 ml (approximately 1 1/3 ounce) heavy cream until smooth, season with salt and pepper. Pour remainder of cream in a saucepan, heat and dissolve squeezed out gelatin in it. Stir gelatin mixture into cream cheese mixture.
Spread cream cheese in alternating layers with smoked halibut in the mold. Fold overlapping ends of smoked salmon over the filling and cover with plastic wrap. Chill in a refrigerator for at least 5 hours. Just before serving, using plastic wrap, carefully remove from mold and cut the terrine with a damp electric knife in slices and serve.