Spinach Terrine with Smoked Salmon and Dill Sauce

Line a small terrine mold (capacity approx. 500 ml) first with plastic wrap, then with the salmon slices.Beat the cream and refrigerate. Wrap the curd in a cloth, squeeze well and place in a bowl. Soak gelatin in cold water. Boil spinach Zwutschgerl in the soup, then dissolve well squeezed gelatin in it and mix well with the curd, salt and pepper. Fold in the cream and pour the mixture into the prepared form. Cover the terrine with plastic wrap and refrigerate for 4 hours. For the sauce, mix sour cream with dill and season with salt and pepper. Turn out the terrine and remove the plastic wrap, then cut into slices of equal thickness with a sharp knife and serve with the sauce. As an additional garnish serve leaf salad and toasted white bread or baguette.

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