Cream of Horseradish Mousse Wrapped in Smoked Salmon

For the cream and horseradish mousse wrapped in smoked salmon, smooth out a terrine mold with plastic wrap and line with the smoked salmon. Refrigerate.

Soak the gelatine. Whip the cream until stiff. Mix sour cream and horseradish and season with salt and pepper. Bring the white wine to the boil, squeeze out the gelatine and dissolve in the white wine. Stir into the horseradish mixture and fold in the whipped cream. Pour the mixture into the mold, top with salmon and cover with foil. Refrigerate for at least 2 hours. Cut the horseradish cream mousse into pieces and serve.

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