Cheese terrine
easy
35 mins
35 mins
Ingredients
- 100 g Spring onions
- 2 stem(s) Dill
- 1/2 potty Chervil
- 800 g Double cream cream cheese
- 50 g Real salmon cream
- 3 discs smoked salmon (approx. 30 g each)
- 1 (500 g; 10 discs) Package ) wholemeal bread
- 6 discs Gryerzer (approx. 50 g each)
- 7-10 Tbsp slices of egg, herbs, yellow cherry tomatoes and trout caviar
- 7-10 Tbsp Fat and cling film
Directions
- 1
Clean and wash the spring onions. Wash the dill and chervil and dab dry. Cut spring onions and herbs finely. Mix with 400 g cream cheese. Mix salmon cream and remaining cream cheese. Lightly grease a box mould (30 cm long; 1 3/4 l capacity) and line it with cling film.
- 2
Put the salmon in it first. Then layer 2 1/2 slices of bread, 1/3 of the herb cheese, 3 Gryerzer slices, half of the salmon cream, another 2 1/2 slices of bread, 1/3 of the herb cheese, again 2 1/2 slices of bread, remaining salmon cream and remaining Gryerzer, herb cheese and bread. Put in a cool place for at least 1 hour. Before serving, turn out onto a plate and remove the foil. Garnish as desired with slices of egg, herbs, yellow cherry tomatoes and trout caviar. Results in about 30 thin slices
- 3
Per slice approx. 710 kJ/ 170 kcal. E 8 g/ F 12 g/ KH 8 g
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