Wash the fish, dab dry. Dice plaice and 100 g salmon. Finely puree the salmon cubes with a little salt, 1 tbsp lemon juice and 50 g cream. Finely puree the plaice with a little salt, 1 tbsp. lemon juice and 100 g cream. Season each
Dill washing, chopping. Cut the rest of the salmon into slices, salt it. Brush with salmon farce, turn in dill
Pour half of the plaice mince into a greased terrine (approx. 1 l capacity). Place the salmon in the middle. Spread the rest of the farce on top. Close with lid or foil
Bake on the fat pan with hot water in a hot oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 hour. Cooling down
Reduce the stock to 200 ml. Soak gelatine cold, squeeze out, dissolve in hot stock. Garnish terrine with carrots, chervil and pepper, pour stock on top. Chill for at least 2 hours until it has solidified. Served with: salad and dill sour cream