Smoked salmon terrine
300 g Benfumat smoked salmon loin
1 cooked beetroot
Pickles: gherkins, onions and capers
2 sticks of celery
1 fresh onion
1 lemon peel
1 container of mascarpone
4 pieces of Lingue toast or very thin toast
Cut the smoked salmon loin and beetroot into bite-sized cubes.
With a potato peeler, thinly slice the celery, cut the onion into fine julienne strips, add the vegetables in ice water so that they curl, drain and set aside on absorbent paper.
Carefully spread the toast with the cream cheese, season with pepper, grate the lemon peel, lay alternating the dices of salmon and beetroot, leaving spaces between them, fill in the gaps with the pickles, curly vegetables, dill sprouts.