Cream Cheese Terrine with Spinach and Smoked Salmon

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Cream Cheese Terrine with Spinach and Smoked Salmon
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Health Score:
7,9 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 6 h.
Ready in

Ingredients

for
1
Ingredients
200 grams Smoked salmon
250 milliliters Whipped cream
200 grams Spinach
salt
3 sprigs Dill
5 sheets gelatin
500 grams cream cheese
1 Tbsp Horseradish
½ organic lemon (zest and juice)
2 centiliters Vermouth (such as Noilly Prat)
white, freshly ground peppers
How healthy are the main ingredients?
cream cheeseWhipped creamSpinachHorseradishDillsalt

Preparation steps

1.

Line terrine mold with plastic wrap.

2.

Cut smoked salmon into small cubes. Puree approximately 1/3 of salmon with 2-3 tablespoons heavy cream. Rinse, trim and blanch spinach in salted boiling water. Rinse with ice cold water, drain, squeeze out excess liquid and set aside about half. Finely chop the remaining spinach. Rinse the dill, shake dry, pluck leaves and also finely chop.

3.

Soften gelatin in cold water. Combine cream cheese with horseradish and lemon zest until smooth. Warm squeezed gelatin with vermouth and slightly melt. Stir in 2 tablespoons cream cheese and add gelatin mixture back into remaining cream cheese. Beat remaining heavy cream until stiff and fold into cream cheese mixture.

4.

Divide cream cheese mixture in two. In one half, fold in salmon puree and salmon pieces. Season with salt, pepper and lemon juice and spread into the terrine mold. Smooth out and spread over remaining spinach. Into second half of the cream cheese mixture, add the chopped spinach with dill. Spread spinach cream into mold and smooth. Cover with foil and refrigerate at least 5 hours.

5.

Before serving, remove foil, remove terrine from the mold and cut into slices.