The salmon with all the ingredients in the cutter form and crush in seconds. You can also put everything together in a suitable bowl and work with a fork until you have a coherent mass.
Pour the salmon mixture into a small casserole dish and – assuming that it is destined to be consumed soon – sprinkle a tiny bit of coarsely crushed black pepper over it. If you want to keep the salmon for a few days, douse it with liquid soaked butter, this will seal the quantity airtight.
The salmon terrine is served with toast as an entrée or on crackers as an aperitif.
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