Cream Cheese Terrine with North Sea Crab and Celery Salad

Soak the gelatin in cold water. Put the cream cheese and yogurt in a suitable bowl and whisk until smooth. Remove the seeds from the peppers and chop the flesh into small pieces.

Chop the dill. Put the aniseed schnapps with 50 ml of whipping cream into a small pot, warm it slightly and let the soaked gelatine melt in it. Whip the remaining whipped cream (100 ml) until stiff. Mix the dissolved gelatine into the cream cheese. Fold in whipped cream and season heartily with salt, pepper, finely diced peppers. (When cold, the quantity loses its flavor). Mix the shrimps with a little cream cheese whipped cream quantity.

Rinse a baking dish (about 600 ml capacity) with cold water and then line with plastic wrap. Spread quantity with crabs and quantity without crabs in layers in the mold, sprinkle chopped dill in between. Cover with the plastic wrap and chill in the refrigerator for 1-2 hours.

For the leaf salad, squeeze the juice from the lime. Rinse the parsley, shake dry and roughly pluck the leaves.

Dust sugar, parsley, lime juice, vegetable soup, vermouth and a small amount of coarsely ground pepper in a blender jug form and finely grind.

Then stir in oil until a creamy sauce is formed. Season with salt. Clean the celery and cut it into pieces. Marinate with the lime dressing and offer as a leaf salad with the cream cheese terrine. If desired still freshly grated

Related Recipes:

North Sea Cod with Summer VegetablesVegetables: Quarter three peppers (red, yellow, green), thinly peel the skin with a peeler and cut into small... Lemon Balm Cream on Lime SauceFor the lemon balm cream on lime sauce, first rinse the lemon balm, shake dry, pluck the leaves from the stems... Blackberry Lime Mousse in Strudel Dough BasketFor the blackberry-lime mousse in the strudel dough basket, first soak gelatine in cold water for about 10... Herb Salmon with Cucumber SaladFor the herb salmon, clean and wash the spring onion and cut into fine rolls. Remove stems from carrots, peel... Sheep Cheese Terrine with Warm Bell Pepper Salad and Pumpkin Seed PestoFor the sheep’s cheese terrine with warm bell pepper salad and pumpkin seed pesto, first soak gelatin in... Creamy Gin and Tonic of Lime Mousse and Peach SorbetFor the creamy lime mousse and peach sorbet gin and tonic, grate the zest from the limes and squeeze out the... Lime Tarte TatinFor the lime tarte tatin, knead a shortcrust pastry from flour, sugar, butter, salt and egg, wrap in cling... Cream of Celery Soup with Cheese ToastsFor the cream of celery soup with cheese toasts, first peel and finely chop the onion. Peel the celery and cut... Rhubarb Ice Cream(*) for a baking dish of about.1 1/2 liters, briefly chilled in the freezer, should offer for 8 people. Put... Asparagus Spears with Goat Cheese and Stuffed TomatoesA delicious recipe for the asparagus season: 1. soak gelatin in cold water for 10 min. Clean chili pepper, cut...