This strikingly beautiful appetizer features layers of smoked salmon, fontina and horseradish havarti cheese served with saffron pears and German-style black bread.
8 oz. fontina, sliced
8 oz. smoked salmon, sliced
8 oz. horseradish havarti cheese, sliced
1 qt. water
6 oz. sugar
Juice of 3 lemons
3 pears, peeled, halved, cored
German-style black bread
1. Line terrine mold or loaf pan with plastic wrap. Layer in fontina, salmon, and Havarti until all product is used.
2. Place a weight on top of terrine to mold cheese and salmon together. Let stand 45 min.; chill until firm.
3. Meanwhile, in med. saucepan, bring water, sugar, saffron, and lemon juice to a boil. Add pears; simmer until tender. Remove pears; chill.
4. For service, unmold terrine and slice. Slice pears and fan out. Serve with bread.