Smoked Salmon and Cream Cheese Terrine
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,880 kcal | (90 %) | ||
| Protein | 94 g | (96 %) | ||
| Fat | 159 g | (137 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 11 μg | (55 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 33.2 mg | (277 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 25.4 μg | (56 %) | ||
| Vitamin B₁₂ | 10.2 μg | (340 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,361 mg | (34 %) | ||
| Calcium | 508 mg | (51 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 88.6 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 485 mg | |||
| Complete sugar | 19 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
Serve as desired with sauce to taste (such as mustard sauce, mayonnaise).
