Zucchini Mousse with Smoked Salmon

For the zucchini mousse with smoked salmon, first wash the zucchini and cut into small cubes. Finely chop the chives.

Line a terrine mold with plastic wrap. Line with the smoked salmon, leaving a little overhang at the edge so that the upper part can also be covered with it later.

Place the gelatine in cold water.

Finely puree the zucchini, cream cheese, lemon juice, salt and pepper. Stir in the chives. Heat the white wine, reduce by half. Squeeze the gelatin well and stir into the hot wine. Mix well with the zucchini mixture and empty into the terrine mold. Fold salmon over the top and seal with plastic wrap. Refrigerate for at least 2 hours.

Immediately before serving, remove the mousse from the mold and slice. Arrange the zucchini mousse with smoked salmon on the washed lettuce leaves, plucked into bite-sized pieces.

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