Serves 10

2 ounces butter
1 medium onion, diced
2 1/2 pounds salmon fillet, boneless and skinless
1 teaspoon unflavored gelatin
4 ounces white bread, crust removed
1 egg
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon nutmeg
2 cups heavy cream
1/2 bunch dill, chopped
2 tablespoons chervil, chopped
2 tablespoons parsley
1/2 cup cream
2 tablespoons salmon caviar

PREPARATION
Sauté onion in butter until transparent.
Trim the salmon fillets to fit the terrine. Dust with gelatin and set aside.
Cube the resulting salmon trimmings and season with salt and pepper.
Cube the crustless bread and soak with eggs and some cream.
Place salmon trimmings in food processor. Add onion, bread, salt, and seasoning. Emulsify while adding heavy cream slowly.
Line terrine with plastic wrap.
Fill 1/3 full with forcemeat. Press salmon fillet in center. Top with forcemeat, pressing to avoid air pockets.
Enclose with plastic wrap. Cover with lid. Bake in a water bath at 170 degree F. for 40 to 50 minutes. Chill, unmold, roll in herbs. Serve with cream and caviar.