- For the cream cheese
- 6 leaves Radicchio (or red curly endive)
- 2 scallions
- 1 generous pinch Lime zest
- 200 grams low fat cream cheese
- 100 grams Whipped cream
- 3 sheets gelatin
- For the Tatar
- 300 grams Salmon (very fresh and very cold)
- 1 Lime (juice)
- 1 scallion
- 100 milliliters fish stock
- 3 sheets gelatin
- For the salmon cream
- 2 sheets clear gelatin
- 150 grams Quark
- 150 grams cream cheese
- 2 Tbsps milk
- fresh cracked white peppers
- 1 Tbsp lemon juice
- 2 tsps grated Lemon peel
- 75 grams Whipped cream
- 1 Tbsp chopped Dill
- 1 tsp chopped Coriander
- 100 grams Smoked salmon
Prepare bread mix according to package instructions and knead in herbs. Place dough in a rectangular baking dish (30x20 cm) (approximately 12x8 inches). Bake the loaf at temperature provided, remove from oven and allow to cool.
Cut crust from the bread and reserve for another use (such as breadcrumbs). Cut the bread crosswise into 3 pieces.
Prepare the fillings.
Soak gelatin in cold water for 10 minutes. Rinse radicchio and chop finely. Rinse and trim scallions and cut into thin rings. Beat cream until very stiff and add cream cheese, scallions, radicchio, lime zest and season with salt and pepper. Drain the gelatin, melt in a small pot on the stove, stir in some cream cheese and then quickly stir into remaining cream cheese along with cream.
For the tartare, soak gelatin in cold water for 10 minutes. In a small pan, warm the fish stock and add gelatin. Stir to dissolve and set aside. Chop salmon very finely and marinate with lemon juice. Rinse and trim scallions and chop very finely. Add to the fish stock. Stir in the very cold salmon.
To build the terrine, line a mold with plastic wrap. Place a piece of bread down as the first layer. Spread with cream cheese mixture, followed by salmon tartare. Leave to set in the refrigerator for about 2 hours.
Meanwhile prepare the salmon cream. Soak the gelatine in cold water. Mix cream cheese with quark and milk and season with salt, pepper, lemon juice and zest.
Whip the cream. Purée smoked salmon finely, mix in.
Place dripping wet gelatin in a small saucepan and dissolve over low heat. Mix gelatin with 2 tbsp cream cheese, then combine with the remaining cheese mixture.
Remove fish terrine from the refrigerator and unmold. Arrange with salmon cream on a serving dish, cover with salmon and garnish with lime wedges and radicchio. Refrigerate again for 30 minutes, cut into pieces and serve.