Salmon and cream cheese terrine recipe

Using a mandoline, slice the cucumber into very thin rounds.

Line a terrine with plastic wrap and cover the bottom of the mold with the slices, overlapping them like fish scales.

Soak the gelatin in a bowl of cold water. In a small saucepan, heat half of the heavy cream. Squeeze out the gelatin. Off the heat, incorporate it into the cream while whisking.

Using a mixer, whip the cream cheese with the remaining sour cream, then fold in the jelly. Season, add the grated zest of the lime, and the leaves from 2 sprigs of dill.

Peel and dice the pepper, avocado, apple, and 3 small tomatoes.

Cut the pieces of salmon into small bits, chop 2 sprigs of chives, incorporate into the mixture, and season with a bit of lemon juice, salt, and pepper.

Start assembling the terrine by pressing one third of the cheese mixture into the mold. Add a layer of salmon brunoise. Repeat the process with the remaining ingredients, finishing with the cheese mixture.

Cover with plastic wrap, press down firmly. Refrigerate for at least 6 hours.

To finish, at the time of serving, gently unmold the terrine onto a plate, remove the wrap, and decorate with the remaining brunoise, tomatoes, radish slices, and chopped herbs.