Layered salmon tureen

Name: Layered salmon tureen
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 600 g Double cream cream cheese; 200 g Fresh cream; 1 collar Dill and chives; 3 TSP Horseradish (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 discs Pumpernickel bread (approx. 50 g each); 15-20 (approx. 300 g) thin slices of smoked salmon; 7-10 Tbsp untreated lemon wedges; 7-10 Tbsp Cling film

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

600 g Double cream cream cheese
200 g Fresh cream
1 collar Dill and chives
3 TSP Horseradish (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 discs Pumpernickel bread (approx. 50 g each)
15-20 (approx. 300 g) thin slices of smoked salmon
7-10 Tbsp untreated lemon wedges
7-10 Tbsp Cling film

Directions

1
Mix cheese and crème fraîche. Wash the herbs and, except for some dill, chop finely. Cut the cream in half. Mix half with herbs, the rest with horseradish. Season to taste
2
Line the box form (22 cm long; approx. 1.25 l capacity) with foil. Spread a thin layer of horseradish cream on one side of each bread, smooth out half of the remaining cream in the tin. Cover with 3-4 slices of salmon, slightly overlapping. Place 2 slices of bread on top with the cream side down. Then spread 1/2 herb cream on the bread layer. Cover with 3-4 slices of salmon, slightly overlapping
3
The rest of the bread, salmon (except for 3-4 slices) and the rest of the creams alternately layer in the same way, finishing with salmon. Cover with foil. Cool for at least 1 hour. Turn over, remove foil. Cover with the rest of the salmon, garnish