Yogurt Sour Cream Terrine with Smoked Salmon and Smooth Butter

Mix yogurt and sour cream in a baking bowl until smooth. Season with salt, pepper and coriander.

Melt the soaked gelatine in the heated juice of a lemon. Stir into yogurt mixture and gently fold in whipped cream.

Line the baking dish with plastic wrap and spread out the slices of plain bread so that they extend 5 cm beyond the edge of the terrine.

Fill with alternating layers of yogurt-sour cream mousse and salmon slices until the tureen is full. Close with the overlapping smooth slices and refrigerate for at least 3 hours.

Before serving, invert the terrine, remove plastic wrap and cut the terrine into 2-cm slices with a very thin, sharp kitchen knife.

Serve with freshly toasted white bread and dry white wine.

Tip: Use creamy natural yogurt for an even finer result!

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