Cream Cheese Terrine with Smoked Salmon

Mix cream cheese with sour cream and juice of one lemon until smooth.

Soak gelatin, squeeze and let it melt in the heated wine. Fold it into the cream cheese mixture. Season with salt and pepper. Mix kitchen herbs with half of the cream cheese mixture.

Chop half of the smoked salmon and fold into the remaining cream cheese mixture.

Line a loaf pan with plastic wrap, brush with oil and spread with remaining salmon slices. Freeze in layers for about 5 minutes in the freezer. Place in the refrigerator for another 2 hours to firm up.

Turn out the cream cheese tureen. Remove foil. Cut terrine into slices and serve garnished with herbs and pecoroni.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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