Cream Cheese Terrine with Spinach and Smoked Salmon

Line terrine mold with plastic wrap.

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.

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.

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.