 
Tender salmon terrine with crab sticks, cream cheese and cucumber
| salted salmon 400 g | 
| crab sticks 250 g | 
| fresh cucumber 200 g | 
| cream cheese 200 g | 
| cream (20%) 100 ml | 
| gelatin 10 g | 
| lemon 1/2 pc | 
| dill 10 g | 
| salt to taste | 
| black pepper to taste | 
Step 1
Soak gelatin in cold water in a ratio of 1:5. Then dissolve in a water bath.
Step 2
Mix cream cheese and cream, add chopped dill, cucumbers, crab sticks, gelatin, salt, pepper, lemon juice and mix.
Step 3
Cover the mold with foil, spread thin slices of salmon on the bottom and sides. Put the stuffing inside, cover with foil and put in the refrigerator for 1.5-2 hours. Bon appetit.