Wild Garlic Terrine with Smoked Salmon and Begonias

Rating: 3.00 / 5.00 (10 Votes)

Total time: 45 min

Servings: 4.0 (servings)



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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