Salmon terrine with avocado and shrimps

Drizzle the avocado with the lemon juice. Mix the curd with the mascarpone, lemon zest, salt and pepper.

Divide this mixture over 2 bowls. Stir in half the horseradish and half the mustard by the other half.

Cut the crusts on the side of the bread. Cut the bread into long slices and cut off all the crust. Roll something flat.

Line the cake mold with foil and let it overhang generously. Brush a bread roll with horseradish cream and place the buttered side upwards in the mold. Divide 1/3 of the salmon, half of the avocado and lay a layer of peppers on it.

Spread a bread roll on both sides with mustard cream, place in the mold and place a layer of paprika, the rest of the avocado and half of the remaining salmon (put the rest in the cooling).

Brush a bread roll on one side with horseradish cream and lay with the smeared side on the salmon to cover. Fold the foil over the bread.

Place a full liter pack (eg milk) so that it is slightly weighted and put the tureen in the refrigerator for at least 3 hours. Mix the curd cream that is left over.

Unfold the foil, turn the tureen and remove the foil. Brush the terrine with the curd cream and cover the top with the remaining salmon.

Put slices of egg and shrimp on them. Sprinkle the sides and top with the dill and chives. Cut the terrine into slices.