A snack for a party or gathering with a larger number of guests.
Ingredients
- 12 servings
- 480g smoked salmon (sliced thinly)
- 300g thick creamy herb cheese
- freshly ground black pepper
- zest of 1 lemon (only the yellow part) + lemon wedges for serving
- 1 fresh cucumber
- Rectangular mold with a capacity of 750 ml – 1000 ml
- Clear plastic wrap
- Vegetable peeler
- Piece of cardboard
Preparation
Dampen the mold and line it with clear plastic wrap, allowing it to extend beyond the edges of the mold. Then arrange the salmon slices (using 180g), ensuring they also extend beyond the edges of the mold. Blend the remaining salmon with the cheese and lemon zest, season with freshly ground black pepper. Spread 1/3 of the mixture over the bottom of the mold, smoothing the surface.
Trim the ends of the cucumber to the length of the mold, then use a vegetable peeler to cut long, thin slices of cucumber, discarding the initial slices with just the skin. Continue slicing until you reach the seeds. Repeat on the other side of the cucumber. Set aside 8 – 10 of the prettiest slices and pat them dry with a paper towel. Arrange half of the cucumber slices along the length of the mold, side by side.
Cover with the second portion of the salmon mixture, smooth it out, and arrange the cucumber slices again. Place the last portion of the mixture, smooth the surface, seal the terrine with the extending salmon slices and plastic wrap. Place a piece of cardboard cut to the size of the mold on top and place full cans or jars on it to weigh it down. Place the weighted terrine in the refrigerator overnight. Turn out the terrine onto a plate, remove the plastic wrap, slice with a sharp knife into 8 slices, and serve as an appetizer with bread and lemon wedges for squeezing.
