Cream Cheese Terrine with Salmon and Asparagus Spears

Boil the water with salt and vinegar and poach the salmon fillet in it for 7 minutes.

Remove the peel from the asparagus spears and cut the lower third into 3 cm long pieces. Boil water with salt, sugar and butter.

First cook the asparagus sections in it for about 12 min, then add the asparagus heads and cook for about 8 min. Remove asparagus spears from the broth and cool.

Mix walnut oil, juice of one lemon, cream cheese and mustard until smooth, fold in gelatine. Fold in whipped cream, kitchen herbs and asparagus trimmings and season to taste.

Grease a loaf pan (30 cm long for a recipe for 10 people) and layer in a third of the cream cheese mixture, then 1/2 of the asparagus heads, then just under a third of the cream cheese mixture, then the salmon fillet, then a tiny bit of cream cheese mixture, then the remaining asparagus heads and finally the remaining cream cheese mixture.

For the remoulade, mix all the ingredients together.

To serve, invert the dish and cut the contents into slices.

Garnish the slices with remoulade and perhaps a little chervil.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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