Terrine

Slice salmon. Shred the dill.

Boil the eggs and finely chop them as well.

In a bowl mix the cheese (this time I have paprika, also very good with horseradish), fish, eggs, dill and jelly. If it gets too thick, add a little sour cream.

Place in molds. Large or small...... it won't affect the taste.

Refrigerate for 1 hour. This terrine is served whole. But if you want to serve it sliced into bite-sized portions, then you'll need to add gelatin (6 sheets of gelatin are needed for this serving).