Fish Terrine with Salmon

Peel onions, finely dice, sauté in 1 tbsp. oil until translucent, cool. Remove any bones from the fish, cut the fillet roughly into cubes, then season heartily with a small amount of grated lemon peel, the juice of half a salt, lemon, pepper and nutmeg (freshly grated) and mash with the egg yolks and onions, leave to cool. Cut salmon into 4 cm strips and sprinkle with the remaining juice of one lemon. Rinse parsley and dill, shake dry, pluck from stems, chop with capers. Heat electric stove to 150 °C. Oil a loaf pan, line with heat-resistant plastic wrap or aluminum foil, overhanging top, oil foil. Whip the egg whites with a little salt until stiff, whip the cream, fold both carefully into the fish puree, season to taste. Layer half of the puree in the mold, top with half of the kitchen herb capers, place salmon on top, cover with remaining herbs and top with remaining puree. Cover with foil. Place the give in a roaster filled with hot water so that the mold is 2/3 in the water. Cook in the heated stove in a bain-marie for 75 to 85 min. Cool the terrine, turn it out onto a plate. Mix the chopped chervil, chopped vinegar, shallot, salt, pepper and oil to make a marinade, cut the terrine into slices with a kitchen knife dipped in hot water, mix with the sauce and a little bit of the oil.

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