Terrine of beet rootstock stew with smoked salmon

Line the mold with foil and then cover with about half of the salmon. Let the slices of salmon hang over the edges.

Stir the stew well with the olive oil and divide half of this mixture over the mold. Press well and smooth. Divide a few slices of salmon over here.

Beat the cream cheese with the cream and dill until smooth and season with pepper and lemon juice.

Divide half of this mixture over the terrine form. Cover with a couple of slices of salmon and continue with the rest of the stew, salmon and cream cheese. Fold the overhanging salmon over the filling and cover with foil.

Let the tureen stiffen in the refrigerator for at least 2 hours.

Deposit the tureen on a shelf and remove the foil. Cut into thick slices.