Quick cream cheese terrine with trout roe and crabmeat
200 g cream cheese
200 ml 38% whipped cream
150 g crabmeat in salt water
135 g trout roe, not too salty
20 g gelatine
50 g water
fresh dill
peel of 1 lemon
white pepper
Mix the lukewarm water with gelatine and leave to swell for 20 minutes.
Take the cream cheese out of the refrigerator 1 hour before to
achieve room temperature.
Chop the dill and the lemon peel. Chop or puree the crabmeat. Put
the trout roe on a sieve to seep, whip the cream into hard mousse.
In another bowl mix the cream cheese with dill, lemon peel, chopped
crabmeat and pepper. While stirring carefully, add the trout roe
and whipped cream. Melt the gelatine in a bowl of hot water until
the mix is even. Add the gelatine on the cheese by pouring it in an
even narrow stream and constantly stirring. Put the mix densely in
the terrine pan, smooth it even and cover with the food wrap.
Place the terrine in the refrigerator for 3 hours.
When serving, decorate with sectors of lemon, dill and crabmeat.