Salmonterrine

Grease the cake mold and top with smoked salmon slices. Leave overhanging at the top. Put this in the refrigerator.

Beat the egg whites with a pinch of salt and pepper and pour over the bread cubes in a bowl. Let it take a few weeks.

Meanwhile, heat the butter and gently fry the onion for about 5 minutes. Quench the wine and reduce it to a high level to half. Allow to cool down and pour into the bread mixture.

Whisk the whipped cream and put in the refrigerator.

Preheat the oven to 150 ° C. Put 2/3 of the salt cubes together with the bread and wine mixture, some salt and pepper in a food processor and grind it fine.

Cut the rest of the salmon cubes into cubes and scoop them through the mixture. Gently fold the whipped cream through. Pour this mixture into the mold and smooth.

Fold the overhanging smoked salmon over it and cover with aluminum foil. Put the mold in an oven dish and pour boiling water around it just on the edge.

Fry the tureen in the oven for about 35 minutes. Remove the foil and let it cool down until lukewarm. Deposit the tureen on a dish and let it cool down further.