Smoked Salmon Terrine with Cream Cheese
Line a small baking dish 15 x 22 cm (approximately 6 x 8 1/2-inches) with plastic wrap. Lay 6 slices of the salmon on the bottom.
Soak the gelatin in cold water to soften.
Rinse the celery, remove the strings and cut into very small dice. Cut the remaining salmon into thin strips. Rinse dill and shake dry, set aside some sprigs for garnish, finely chop the rest. .
In a bowl, mix together the cream cheese, buttermilk and horseradish and season with salt, pepper and lemon juice. Fold the celery, salmon strips and chopped dill into the cream cheese mixture.
Lift the softened gelatin from the water and place in a saucepan with a little water still clinging to it. Heat gently until dissolved. Add the gelatin to the cream cheese mixture, stirring rapidly to combine and spoon it over the salmon in the baking dish. Smooth the top, cover and refrigerate overnight. Before serving, garnish with the remaining dill.