spread with cling film and line with salmon. Stir the kitchen herbs and boiled vegetable cubes into the curd. Melt the gelatine with a little water and mix into the curd. Mix whipped cream into the above amount, season with salt, pepper and horseradish, fill into the form lined with salmon and leave to cool for one night.
Vinaigrette: Stir all ingredients together, season with spices.
Dressing: Make small salad bouquet with various leaf lettuces, cut terrine and dress on plate. Drizzle the salad with the sauce and garnish with fresh herbs and garlic bread cubes.
Our tip: It is best to use fresh herbs for a particularly good flavor!