150 g salmon fillet
300 g cream cheese
30 g Black Garlic
saltFor terrine filling mix cream cheese, crushed avocado and tomato, Black Garlic bits, juice from half a lemon and herbs (e.g. dill, parsley or chives). Season the mixture with salt and pepper.
Pad muffin molds or other suitable molds with plastic food wrap and then with salmon slices, so that the bottom and edges of the mold were covered. Put cream cheese mixture into each mold, so that it would be flat with the edge of the molds. Cover molds with plastic food wrap from the top and press them gently with your hand to fill the mold tightly.
Lift the terrines into the fridge for at least two hours. For serving take the terrines carefully out of molds and remove the plastic. For garnishing you can use e.g. herbs, lemon slices, caviar or pomegranate seeds. Fresh salad and croutons fit well with this dish.