Salmon and Cream Cheese Timbales

Line four timbale moulds with clingfilm. Soak the gelatine in cold water. Wash the parsley, dill and basil, spin dry and pick off and chop the leaves. Drain the gherkins and cut into pieces. Mix the cream cheese with the lemon juice, salt and pepper. Carefully stir in the herbs and chopped gherkin. Warm the milk, squeeze out the gelatine and dissolve in the milk. Stir into the cream cheese mixture. Whip the cream until stiff and fold in. Line the base of each timbale mould with smoked salmon, then add cream cheese to a depth of 2 cm and smooth the top. Add another layer of smoked salmon, cover with the rest of the cream cheese mixture and smooth the top. Cover with foil or clingfilm and put into the refrigerator to set.