Smoked Salmon and Cream Cheese Terrine

0
Average: 0 (0 votes)
(0 votes)
Smoked Salmon and Cream Cheese Terrine
share Share
print
bookmark_border Copy URL
Health Score:
7,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 40 min.
Ready in
Calories:
1880
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,880 kcal(90 %)
Protein94 g(96 %)
Fat159 g(137 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage1.1 g(4 %)
Vitamin A1.4 mg(175 %)
Vitamin D11 μg(55 %)
Vitamin E7.9 mg(66 %)
Vitamin K0.4 μg(1 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂1.8 mg(164 %)
Niacin33.2 mg(277 %)
Vitamin B₆1.2 mg(86 %)
Folate179 μg(60 %)
Pantothenic acid2.8 mg(47 %)
Biotin25.4 μg(56 %)
Vitamin B₁₂10.2 μg(340 %)
Vitamin C24 mg(25 %)
Potassium1,361 mg(34 %)
Calcium508 mg(51 %)
Magnesium108 mg(36 %)
Iron2.7 mg(18 %)
Iodine45 μg(23 %)
Zinc2.5 mg(31 %)
Saturated fatty acids88.6 g
Uric acid7 mg
Cholesterol485 mg
Complete sugar19 g

Ingredients

for
1
Ingredients
6 sheets white gelatin
250 grams cream cheese
1 Tbsp grated Horseradish (jarred)
150 grams Quark
4 Tbsps milk
salt
freshly ground white peppers
1 Tbsp lemon juice
1 tsp grated organic Lemon peel
150 milliliters Whipped cream
200 grams Smoked salmon
How healthy are the main ingredients?
cream cheeseWhipped creamHorseradishsalt

Preparation steps

1.

Soften the gelatin in cold water. In a bowl, mix the cream cheese with horseradish, quark and milk until smooth, stir in the lemon juice and zest, season with salt and pepper. Whip the cream utnil stiff.

2.

Melt the dripping wet gelatin in a small saucepan over low heat. Stir 2 tablespoons of the cream cheese mixture into the gelatin, then stir into the remaining cheese mixture and fold in the whipped cream. Season to taste.

Cut the smoked salmon into small cubes and fold into the cream cheese mixture. Line a terrine mold with plastic wrap leaving an overhang all around.

3.

Spoon the salmon mixture into the terrine, cover with the overhanging wrap and refrigerate until set, at least 4 hours. To serve, invert onto a platter, remove the plastic wrap and slice.

4.

Serve as desired with sauce to taste (such as mustard sauce, mayonnaise).