Festive Sliced Fish and Cream Cheese Loaf
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 12 h. 40 min.
Ready in
Ingredients
for
- Ingredients
- 5 Gelatin sheet
- 1 ¼ cups Quark
- ¾ cup cream cheese (with garlic and herbs)
- 2 Tbsps gluten-free Horseradish Sauce
- salt
- peppers
- 1 Tbsp lemon juice
- 1 tsp grated lemon zest
- ⅔ cup cream (48% fat)
- 14 ozs smoked Salmon (thinly sliced)
- 1 Tbsp chopped Dill
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 Baking sheet, 1 Tablespoon, 1 Brush, 1 Slotted spatula, 1 großer Pot, 1 Citrus juicer, 1 Can opener, 1 Sieve, 1 Bowl, 1 Immersion blender, 1 Measuring cups, 1 Wooden spoon, 1 Salad spinner, 1 Mandoline, 1 Grater, 1 Small bowl, 1 Teaspoon
Preparation steps
1.
Line a 900g|2lb loaf tin with clingfilm.
2.
Soak the gelatine in a small bowl of cold water.
3.
Mix together the quark, cream cheese and horseradish and season to taste with salt, pepper, lemon juice and lemon zest.
4.
Put the gelatine dripping wet into a small pan and dissolve over a very low heat.
5.
Mix the gelatine with 2 tablespoons of the cream cheese mixture, then stir the gelatine mixture into the remaining mixture.
6.
Whisk the cream until thick and fold into the cheese mixture.
7.
Chop 1/3 of the smoked salmon and mix into the cheese mixture with the dill.
8.
Line the base and sides of the loaf tin with salmon slices, letting the salmon overhang the edges. Fill with the cheese mixture and smooth the top. Fold the overhanging salmon slices over so that the cheese filling is completely enclosed. Cover and chill overnight.
9.
Remove from the tin and place on a serving plate. Garnish the top with lemon slices and sage leaves. Arrange cranberries on each side of the terrine.
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