|Preparation||Resting||Cooking||Start to finish|
|28 min.||2 hours||10 min.||2 hours 38 min.|
|1||Cook 250 g fresh salmon in a pan of salted simmering water (with the powdered fish fumet if desired).|
|2||As soon as it becomes opaque, and therefore cooked, remove from pan and drain.|
|3||Pick over salmon, keeping only flesh and break into flakes.|
|4||Cut 120 g smoked salmon into fine strips, then cut these into small pieces. The pieces should be as small as possible.|
|5||Put 120 g butter in a bowl, and mix with a fork until smooth.|
Season, then mix again with fork.
|6||Add cooked salmon, mix with fork.|
|7||Add diced smoked salmon, 1 lemon juice and 2 tablespoons Herb olive oil, mix with fork.|
|8||Chop chives and parsley, add them and mix with fork.|
|9||Fill one or more small terrines, cover with plastic film and refrigerate 2 hours or overnight.|
Serve as a starter with toasted bread.