21st January 2016
Words: Adam Park
Photos: Dan Dennison
Serves 4-5 (8 to 10 pieces)
5 tbsp butter
200g dark rye bread
4 gelatin leaves
200g cold-smoked salmon
1 small red onion
250g cottage cheese
1 1/3 cups sour cream
4 tbsp chopped dill (save 1 tbsp for the garnish)
2 tbsp fresh horseradish
Melt the butter and blend or crumble the bread in a food processor.
Combine the two, and mix well.
Pour the mixture into a springform or cake pan with a removable bottom. Use your hands to press the crumbs onto the bottom of the dish and around the edges, then store in the fridge for about an hour.
Chop the salmon and onion finely, then mix in the cheese, the sour cream, the dill and the horseradish. Add a pinch of salt.
Soak the gelatin leaves in cold water for a few minutes, then lift them out of the water and melt in pan on a very low heat. Spoon the gelatin into the salmon mix and blend thoroughly.
Spread the combined mixture over the base, cover with clingfilm and leave to cool in the fridge.
Garnish with lemon and dill to serve.