Salmon Cream Cheese Terrine

Name: Salmon Cream Cheese Terrine
Cook time: 40 min
Total time: 40 min
Yield: 20
Ingredients: 2 stem(s) Dill; 1 potty Chervil; 100 g Spring onions; 800 g Double cream cream cheese, salt, pepper; 6 discs smoked salmon (approx. 30 g each); 1 package (500 g; 10 square discs) Wholemeal bread; 6 discs Hard cheese (e.g. Gruyère); 7-10 Tbsp hard-boiled egg, herbs, cherry tomatoes and trout caviar; 7-10 Tbsp Clear film

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 20

2 stem(s) Dill
1 potty Chervil
100 g Spring onions
800 g Double cream cream cheese, salt, pepper
6 discs smoked salmon (approx. 30 g each)
1 package (500 g; 10 square discs) Wholemeal bread
6 discs Hard cheese (e.g. Gruyère)
7-10 Tbsp hard-boiled egg, herbs, cherry tomatoes and trout caviar
7-10 Tbsp Clear film

Directions

1
Wash herbs. Clean and wash spring onions. Cut everything finely. Mix with 400 g cream cheese. Season with salt and pepper. Puree 3 slices of salmon and the rest of cream cheese, season to taste
2
Line a box form (approx. 30 cm long; approx. 2 l capacity) with foil. Put 3 slices of salmon and a layer of bread inside. Alternate layers of herb cheese, salmon cream, hard cheese and bread, ending with bread. Keep cool for at least 2 hours.
3
Carefully topple the terrine and remove the foil. Cut into slices and garnish with slices of egg, herbs etc.
4
The terrine is ideal for large groups and is a great eye-catcher, for example at Easter brunch. Practical: You can prepare it the day before