Easter Roe Deer Back Terrine

Dissolve the gelatin in lukewarm water, bring it to a boil, then set aside and let it cool.

Add the mayonnaise, mustard, lemon juice, powdered sugar to the sour cream, season with salt and pepper, then mix.

Dice the grated cheese, ham, bell pepper, cucumber, and hard-boiled eggs, fold them into the previously mixed tartar sauce, add the cooled gelatin, then mix everything together. Fill a roe deer back mold lined with cling film and refrigerate for at least 4-5 hours.