Preparation time: 10 minutes
Refrigeration time: At least 4 hours
Cooking time: 2 hours for the court-bouillon + 15 minutes

We have garnished the plate with red salmon roe and a little chive sauce.

We're giving you ingredients without specifying quantities: the principle is so simple that you can make the terrine for as many portions as you wish.

1. prepare the court-bouillon by simmering the leek green, carrot, onion and salmon trimmings in boiling water for 2 hours; strain and return to the pot; 
2. cut the white part of the leek into thin strips lengthwise; add to the court-bouillon and cook for about 15 minutes; 
3. meanwhile, cut the fresh salmon into fillets about 2 cm (3/4") thick, 2 cm wide and the length of your terrine - you can also place pieces end to end if necessary; 
4. place the salmon fillets in a strainer; place over the simmering court-bouillon; cover and steam for 5 minutes; remove; 
5. dissolve the gelatin in as much court bouillon as desired; season with salt and pepper; add the juice of 1 lime;
6. drain the white parts of the leek.

Assembly

1. oil a terra cotta or porcelain (but not metal) terrine;
2. line the bottom and sides with slices of smoked salmon; 
3. place two salmon fillets on top and then a few strips of leek white;
4. repeat, altering the position of the second layer of salmon so that the strips are not exactly over the first ones; 
5. gently pour the cooled but not set gelatin over the mixture;
6. cover with slices of smoked salmon; refrigerate; 
7. just before serving, unmold and transfer to a serving platter; cut with a very sharp knife so as not to break up the salmon. 

A white Burgundy - Chartron et Trébuchet 1998