Salmon Terrine with Capers
- 6 sheets white gelatin
- 150 grams Quark
- 150 grams cream cheese
- 4 caperberry
- 200 grams Salmon
- 2 tablespoons milk
- white, freshly ground peppers
- 1 tablespoon lemon juice
- 2 teaspoons grated Lemon peel
- 75 grams Whipped cream
- 1 tablespoon chopped Dill
- 2 teaspoons caperberry
- 250 grams thinly sliced Smoked salmon
Soak gelatine in cold water. Mix quark, cream cheese and milk. Season with salt, pepper, lemon juice and zest.
Whip the cream. Puree salmon snippets with capers. Heat gelatin and water in a small saucepan and dissolve over low heat. Mix gelatin with 2 tablespoons of the cheese mixture, then add to remaining cheese mixture and fold into cream mixture.
Line a bundt pan with plastic wrap. Cover plastic wrap with smoked salmon and fill with cheese mixture. Cover and leave to set in the refrigerator overnight. Remove from pan and plastic wrap. Garnish with lemon wedge and capers and serve.