Page 51 - Urban Diversity Kochbuch Englisch

SALMON-YOGHURT TERRiNE

with fresh leaf salad and “Vincotto” vinegar fig

SER VE S DUR A TION LEVEL OF C OOKING
6–8 30 MIN. MEDIUM

INGREDIENT S PREP AR A TION
• 300 g curd cheese First line the terrine mould with clear film and lay out with
• 300 g yoghurt the smoked salmon slices. Mix curd cheese yoghurt, lemon
• juice of 1 lemon juice, salt, pepper and herbs.
• salt, pepper Soak the gelatine leaves in cold water for 5–8 minutes,
• 2 tablespoons chopped dill + parsley squeeze them out and warm up (not heat up) in a pot while
• 4 leaves of gelatine stirring constantly until they are completely dissolved and
• 16 slices of smoked salmon liquid, fold them thoroughly to the curd cheese and yoghurt
mixture.
Spread half of the mixture on the salmon slices, cover with
salmon, then spread the second half of the mixture on top
GARNISH
and finish with salmon.
• fresh leaf salad Put the terrine in the fridge, then turn out, slice and portion
• lemon slices it on plates. Decorate with fresh, washed leaf salad and
• fig vinegar Vincotto season with “vincotto”.
• ½ toast bread

Sonja Rohrbacher

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