Ingredients for a small terrine:

For the filler:10 dag Efko Fine Harvest carrots 10 dag yellow beets 10 dag leek (cleaned) 1 tablespoon dill (chopped) 20 dag smoked salmon (cut) 1/4 l sour cream 20 Dag gervais Juice from 1/2 lemon 3 sheets gelatine salt, pepper, oilMethod: Grease terrine dish with oil and fit with cling film. Begin with the preparation of the filler: Peel yellow beets and carrots. Chop vegetables into very small Cubes, boil in salt  water, strain, rinse and drain. Fill the dish with 2/3 of the salmon slices. Soak gelatine in cold water. Mix gervais with sour cream, vegetables, dill, salt, pepper and lemon juice until smooth. Crush gelatine well, stir in with a little of the gervais mix and melt over steam. Remove from the steam and mix with the remaining gervais mix. Pour the mix in the terrine dish, level off and place in refrigerator for approximately one hour. Then place the remaining salmon slices on top, cover with fresh cling film, wrap and place in refrigerator to set - best overnight.