Peel and wash the potatoes and cut into small cubes. Cover and cook in boiling salted water for 8-10 minutes. Drain potatoes on a sieve and let them cool down
Soak gelatine in cold water. Wash the wild garlic, shake dry and cut off the stems until the leaves are attached. Cut 4-5 wild garlic leaves into fine strips. Mix yoghurt, cream cheese and wild garlic strips. Season to taste with salt and pepper. Squeeze out the gelatine, dissolve and mix with approx. 2 tbsp. yoghurt cream. Stir the gelatine mixture into the remaining cream and chill for approx. 10 minutes
Line a box cake tin (25 cm long, approx. 1 1/2 litres capacity) with foil. Line the bottom of the mould with a layer of salmon. Fold potatoes under the yoghurt cream and spread approx. 1/3 on the salmon layer. Cover with 1/3 of the wild garlic leaves. Lay 2 more layers of salmon, yoghurt cream and wild garlic on top and finish with a 4th layer of wild garlic and salmon. Cover with foil and chill overnight
Sort the salad, wash and drain. Wash chervil, parsley and tarragon, shake dry and pluck the leaves from the stems. Peel shallots, dice finely and mix with vinegar, horseradish, a little salt, pepper and honey. Finally, add the oil. Mix salad, herbs and vinaigrette
Turn the terrine onto a plate or board and remove the foil. Cut the terrine into slices and arrange on plates with the salad. Serve with baguette
waiting time approx. 12 1/4 hours