Salmon terrines with cream cheese and horseradish cream, salad and dill vinaigrette

Name: Salmon terrines with cream cheese and horseradish cream, salad and dill vinaigrette
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 5 1/2 sheets Gelatine; 200 g Double cream cream cheese; 125 g Cream horseradish (glass); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 bunch flat leaf parsley; 2 TABLESPOONS Wormwood; 100 g Whipped cream; 6 discs (30 g each) smoked salmon; 1 Head Frisée Salad; 1 collar Dill; 1 TEASPOON liquid honey; 3 TABLESPOONS light balsamic vinegar; 4 TABLESPOONS Oil; 7-10 Tbsp Lemon peel rasp; 7-10 Tbsp Cling film

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

5 1/2 sheets Gelatine
200 g Double cream cream cheese
125 g Cream horseradish (glass)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 bunch flat leaf parsley
2 TABLESPOONS Wormwood
100 g Whipped cream
6 discs (30 g each) smoked salmon
1 Head Frisée Salad
1 collar Dill
1 TEASPOON liquid honey
3 TABLESPOONS light balsamic vinegar
4 TABLESPOONS Oil
7-10 Tbsp Lemon peel rasp
7-10 Tbsp Cling film

Directions

1
Line 3 coffee cups (approx. 150 ml each) with foil. Soak 4 sheets and 1 1/2 sheets of gelatine separately in cold water. Mix cream cheese and creamed horseradish, season with salt and pepper. Set 75 g cream cheese mixture aside. Wash parsley and pluck off leaves. Blanch leaves in boiling salted water for about 1 minute and quench.
2
Heat vermouth and dissolve 4 leaves of gelatine. Stir 1 tablespoon cream cheese mixture into the gelatine, stir into the remaining cream cheese horseradish mixture. Whip cream until stiff and fold into the mixture. Line coffee cups with salmon slices so that they protrude at the rim. Fill half of the mousse smooth and chill. In the meantime, put the remaining cream cheese mixture into a universal chopper. Squeeze the parsley well, add it and mix finely. Heat 2 tablespoons of the green mass and dissolve the 1 1/2 sheets of gelatine in it. When the light mousse starts to gel, carefully spread the green cream over the cups and put them back in the fridge. After about 20 minutes, spread the remaining horseradish mousse on the cups, smooth it down and fold over the protruding salmon slices and press them down firmly. Place salmon tureens in a cool place overnight. Clean the salad, wash and spin dry.
3
Heat 2 tablespoons of the green mass and dissolve the 1 1/2 sheets of gelatine in it. When the light mousse starts to gel, carefully spread the green cream over the cups and put them back in the fridge. After about 20 minutes, spread the remaining horseradish mousse on the cups, smooth it down and fold over the protruding salmon slices and press them down firmly. Place salmon tureens in a cool place overnight. Clean the salad, wash and spin dry. Wash the dill, put 4 little flags aside for garnishing. Chop the rest of the dill coarsely and place in a small bowl. Add honey and vinegar and mix well. Add oil little by little and season with salt and pepper. Arrange salmon terrines on a plate, spread salad on top and drizzle with some vinaigrette. Garnish with dill flags and grated lemon. Serve the rest of the salad with the vinaigrette in a bowl
4
Chop the rest of the dill coarsely and place in a small bowl. Add honey and vinegar and mix well. Add oil little by little and season with salt and pepper. Arrange salmon terrines on a plate, spread salad on top and drizzle with some vinaigrette. Garnish with dill flags and grated lemon. Serve the rest of the salad with the vinaigrette in a bowl
5
10 hours waiting time