Salmon and Herb Terrine

Set aside 150 g of the raw salmon chunks and cut the remaining 450 g into 2 cm cubes, keeping both portions cold. Separate the egg whites into a small bowl. Measure out the crème fraîche, salt, white pepper, nutmeg, lemon juice, and zest.

Place the dill, parsley, and chives in a small food processor with 1 tbsp cold water and blitz to a smooth, vivid green paste. Scrape into a bowl and refrigerate.

Add the 450 g cold raw salmon cubes to the food processor with the salt, white pepper, and nutmeg; blitz for 30 seconds until a rough paste forms. With the motor running, add the egg whites one at a time, then add the crème fraîche in a slow stream, processing until the mousseline is very smooth and holds its shape, about 60 seconds total. Do not over-process.

Transfer the mousseline to a large chilled bowl. Fold in the herb paste, lemon juice, lemon zest, capers, the reserved 150 g cubed raw salmon, and the flaked hot-smoked salmon, working quickly so the mixture stays cold.

Cover the bowl tightly and refrigerate for 1 hour to allow the mousseline to firm slightly.

Preheat the oven to 160°C fan. Butter a 900 g loaf tin generously, then press a sheet of buttered baking parchment into the base and up the two long sides.

Spoon the chilled mousseline into the prepared tin, pressing it firmly into the corners and smoothing the surface. Tap the tin sharply on the counter three times to remove air pockets.

Cover the tin tightly with a double layer of buttered foil and place it in a deep roasting tray. Pour boiling water into the tray until it reaches halfway up the sides. Bake in the bain-marie for 50–55 minutes, until a meat thermometer inserted into the centre reads 63°C.

Remove the tin from the bain-marie and allow it to cool at room temperature for 30 minutes, then refrigerate with a light weight placed on top of the foil for at least 4 hours or overnight.

To unmould, run a palette knife around the short ends, invert onto a board, and peel away the parchment. Scatter with flaky sea salt and slice with a sharp knife dipped in hot water between cuts. Serve cold with toasted sourdough and crème fraîche.