400 g smoked and carved salmon
300 g fresh salmon
250 g smoked and carved halibut
400 g Belgian spinach
Maître André puff pastry
20 g gelatin
1 l fish bouillon
1 beaten egg

Cut the puff pastry in slices the breadth of a baking tin, prod the slices with a fork, coat them with egg yolk and bake them at 190°C until they are crusty. Cover the baking tin with cling film. Make a jelly out of the gelatine and the fish broth and store in a cool place. Cut the fresh salmon in pieces the size of the puff pastry slices and bake both sides very briefly in an exceptionally hot Tefal pan. Clean the spinach and blanch it. Soak the smoked salmon briefly in the jelly, let it gel and wrap the puff pastry around it. Fill the terrine time after time with the fish varieties, the spinach and the puff pastry. Soak every ingredient briefly in the jelly first. Let it rise under light pressure in a cool place and then cut it in slices with a warm knife.