Salmon terrine with both textures

Ingredients

For 4 servings

• •120 g 120 gr fresh salmon
• •120 g 120 gr smoked salmon
• •13 cl 13 cl liquid cream 30% mg
• •7 g 7 gr fresh chives
• •2 2 eggs
• •1 c. à café 1 c coffee garlic powder

Method

1. 1.Cut the fresh salmon coarsely, then mix it with eggs, garlic, cream and chives until you get a smooth and homogeneous preparation.
2. 2.Tap the bottom of a cake pan with slices of smoked salmon.
3. 3.Pour one third of the preparation, add new slices of smoked salmon, then repeat the operation by alternating preparation and salmon.
4. 4.Finish with the rest of the preparation, place the mould in a water bath and cover it with aluminium paper.
5. 5.Bake in a preheated oven at 180°C for about 50 minutes, then remove the foil and continue cooking for another 10 minutes.
6. 6.Let cool slightly, gently demoulate, sprinkle with chiselled chives and serve.