Terrine de saumon

03 — Method

1. Preheat the oven to 160°C (320°F), conventional. Butter the 25x10 cm (10x4 in) porcelain terrine generously and line with parchment, leaving an overhang for unmolding.
2. Remove every pin bone from the 600 g (1⅓ lb) salmon with fish tweezers, running your fingers over the flesh to find them. Remove any skin.
3. Cut 400 g (14 oz) of the fresh salmon into 2 cm (¾ in) cubes for the mousse. Cut the remaining 200 g (7 oz) into thin 5 mm (¼ in) strips for texture.
4. Peel the 2 shallots and chop VERY finely (2 mm / 1/16 in dice). Finely snip the large bunch of dill and the chives.
5. In the food processor or blender, combine the salmon cubes, 4 eggs, crème fraîche, fresh cheese, shallots, half the herbs, the juice of 1 lemon, salt, pepper, a pinch of grated nutmeg and the sweet paprika.
6. Blend 2 minutes on high until perfectly smooth. Gently fold in the strips of fresh and smoked salmon with a spatula.
7. Pour half the mousse into the lined terrine. Add a layer of smoked salmon slices. Cover with the rest of the mousse and smooth the top. The layers give a marbled slice.
8. Set up a water bath in the large baking dish with hot water halfway up the terrine. Bake 1 hour 15 at 160°C (320°F) until the center reaches 65°C (150°F) on a meat thermometer. Cool 1 hour, then refrigerate 24 hours. Serve cold, sliced.