Egg and salmon terrine

1. Hull the green beans and chop them. Boil them with the green peas for 10 minutes in salted water, then drain. Cut the salmon into pieces.

2. Preheat the oven to 180°C (th. 6) and grease the non-stick loaf pan mold. Peel and chop the onion, soften in a pan with the rest of the oil.

3. In a bowl, place the onions, the vegetables, the salmon, the chopped parsley and 9 eggs. Add salt and pepper and mix gently.

4. Pour 2/3 of the preparation into the mould, break the remaining 3 egg on top with keeping them slightly apart. Cover with the remaining mixture. Bake for 45 minutes.

5. Leave to cool and remove from mould. Serve with lemon wedges.

Photo credit : Laurent Rouvrais