1 Preheat the oven to 160 °C (th 5/6). Peel and chop the shallot. Wash and dice the courgette. Brown them in an oiled pan, 2 minutes. Salt and pepper
2 Cut the fresh salmon into pieces and mix them with the egg whites for 30 seconds. Season with salt and pepper to taste. Blend again, gradually adding the cream. Transfer to a bowl.
3 Cut the smoked salmon and the sun-dried tomatoes into small cubes. Thinly slice and chop the parsley. Mix together with the salmon preparation and the pan-fried courgette. Adjust the seasoning.
4 Pour the preparation into a buttered terrine (or a cake tin) and bake for about 25 minutes (check the cooking). Leave to cool and keep in a cool place for at least 4 hours. Turn out of the mould and serve well chilled.