Two-salmon terrine

1. Chop the smoked salmon into large pieces and place in a bowl. Cook the salmon fillets for 10 minutes in a steamer, then chop and mix with the smoked salmon.

2. Wash, dry and chop the chives. Crush the pink peppercorns. Beat the cream with the 2 herbs and the eggs. Add salt and pepper and pour the batter onto the salmons and stir well.

3. Preheat the oven at 180 °C (th.6). Butter 6 ramekins and divide the mixture. Place on a big oven tray in a bain-marie. Cover with aluminium foil and bake for 45 minutes. Unmould and arrange on plates. Decorate with mesclun.

Photo credit: Sucré Salé