Wild Garlic Terrine with Smoked Salmon and Begonias

Stir the unrefrigerated cream cheese heartily. Soak the gelatine leaves in cold water. Heat the whipped cream and let the gelatine leaves melt in it. Add wild garlic, pepper & salt. Stir the lukewarm whipped cream into the cheese, stirring vigorously. Season with a tiny bit of juice from a lemon. Spread plastic wrap (30 cm x 30 cm) on a wet surface. Cover with smoked salmon. Roll the salmon into a roulade using the cling film. Wrap the salmon terrine tightly in the cling film and place in the refrigerator for about 4 hours to set. Cut the terrine with a wet, warm kitchen knife into slices about 2 cm thick and arrange on a plate with the petals and marinate with a little salad dressing.

A fresh baguette is excellent as a side dish.

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