Herbal terrine with smoked salmon

Do you love herbs as much as we do? Especially in simple dishes, the garden spices can indeed make a real splash. We noticed this not long ago when we ate smoked salmon. Without the herbs there was simply something missing. A few days later we found a recipe for a wonderful refreshing herbal terrine to go with the fish – yummm, that was delicious! And because it will certainly please you as much at it did us, we’ve written it down for you:

Ingredients for serving 4:

• 1 lemongrass stem
• 300 ml of cream
• 1/2 SanLucar Lemon for juice and grating
• Wasabi powder
• Salt, cayenne powder
• SanLucar Dill
• SanLucar fennel
• SanLucar chervil
• SanLucar parsley
• SanLucar chives
• 6 sheets of gelatine (soak in cold water)
• 200 g of natural yoghurt
• Smoked salmon slices

Preparation:

Crush the lemongrass stem and boil together with the cream, the lemon juice and peel, a pinch of wasabi powder, a little salt and a pinch of cayenne pepper and boil for 5 minutes. Finely chop the herbs. Pour the thick cream through a sieve and mix with the well-pressed gelatine. Fold in the yoghurt and the herbs and fill everything into 4 small cups and chill for 4 hours. Gently pull the mass out of the cups and arrange with smoked salmon slices and a bunch of herbs.