Salmon terrine with hard-boiled eggs

Line a cake mold with plastic foil and spread the smoked salmon slices over the mold. Leave to hang over the edges.

Bring the fish stock to the boil with the lemon juice and place the salmon fillet in it. Leave to poach on low setting in about 5 minutes.

Let the gelatin soak in cold water. Take the salmon fillet from the stock and allow to cool.

Boil the eggs in about 8 minutes. Rinse them under cold water and peel them. Beat the whipped cream almost stiffly and cool away.

Strain the fond and heat again. Allow the gelatine to roast and let it cool while stirring until the mixture is lumpy.

Put the cooked cooled salmon fillet with the ricotta and the boneless fond in the food processor and finely grind. Season to taste with salt and pepper and possibly some lemon juice or / and grater.

Put the mixture in a bowl and pour in the whipped cream. Spoon half of this mixture into the mold and smooth. Put the eggs in and press them a little. Fill with the rest of the salmon mixture, smooth and fold over the overhanging smoked salmon.

Cover with plastic foil and put in the refrigerator for at least half a day or night. Put the tureen on a dish and garnish with dill if necessary.