TERRINE WITH SALMON, HORSERADISH AND TROUT CAVIAR

Terrine with Salmon, Horseradish and Trout Caviar image

Provided by @MakeItYours

Number Of Ingredients 12

6 sheets clear Gelatin
250 grams Cream cheese
1 tablespoon grated Horseradish (from a jar)
150 grams Quark
4 tablespoons Milk
Salt
freshly ground, white Pepper
1 tablespoon Lemon juice
1 teaspoon grated Lemon peel
150 milliliters Whipping cream (minimum 30% fat content)
60 grams Trout roe
100 grams Smoked salmon (thinly sliced)

Steps:

Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Stir the cream cheese with horseradish, quark, and milk until smooth and season with salt, pepper, lemon juice and zest. Whip the cream.
Place the dripping wet gelatin in a small saucepan and melt over low heat. Stir 2 tablespoons cheese cream into the gelatin, then mix with the remaining cheese mixture and fold in the whipped cream. Season to taste. Line a terrine mold with plastic wrap.
Layer the cream, caviar, and salmon slices in the mold and finish with the cream. Cover with the overhanging plastic wrap and leave to set in the refrigerator for at least 3 hours. Turn out of the mold, cut into slices with a hot knife and serve with a green salad.