Blanch arugula in salted water, drain. Spread the terrine with it. Soak the gelatine in cold water and squeeze out. Heat the sour cream or crème fraîche, dissolve the gelatine in it while stirring and mix well with the remaining ingredients. Season the mixture and fill it into the baking dish.
Smooth the surface and put in the refrigerator for 24 hours. Serve with baguette and tomato salad.
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