150 g dark rye bread, grated
50 ml grated mature cheese
75 g melted butter or margarine
4 sheets of gelatine
300 ml crème fraîche or soured cream
200 g quark or fromage frais
15 ml Dansukker Light Syrup
50g Dijon mustard
1 red onion, finely chopped
20 g dill, finely chopped
200 g warm smoked salmon, chopped
Freshly smoked salmon
Mix together the rye bread, cheese and butter/margarine. Press the mixture onto the bottom and sides of a springform tin.
Soften the sheets of gelatine in plenty of water for 5 minutes. Mix all the other ingredients together. Melt the gelatine in the microwave or in a saucepan on the stove. Stir two spoonfuls of the filling into the melted gelatine, then add to the rest of the filling and mix thoroughly. Spread the filling inside the crust and refrigerate for 4-5 hours. Decorate with lemon, dill, prawns and salmon.
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