Ingredients
- 200 gram Salmon smoked or salted
- 3 pieces Chicken egg
- 1 bunch Dill
- 250 gram Cream cheese Philadelphia
- 1 teaspoon Jelly from red currant
Instructions
- Cut the salmon into pieces. Chop the dill greens.
- Boil the eggs and chop them finely.
- In a cup, mix cheese (this time I have pepper, also very tasty with horseradish), fish, eggs, dill and jelly. If it turns out to be too thick, add a little sour cream.
- Put it in the form. Put it in the cold for 1 hour. This terrine is served whole. But if you want to serve it sliced into portions, then you will need to add gelatin (there should be 6 sheets of gelatin for this portion).