Freshness Log Recipe with Two Salmon Types

* If needed, remove the skin from the salmon fillet. * Chop 2 slices of smoked salmon and the raw salmon fillet with a knife.

Wash the lemon and zest it. In a shallow dish, pour in the olive oil and lemon juice. Add the flesh of the salmon, lemon zest, season with a little salt and pepper, and add the chopped dill and paprika. Mix well. Cover with plastic wrap and refrigerate.

* Rinse and chop the cucumber and mix it with the cream cheese in a bowl, along with the washed, dried, and chopped chives and coriander. Season with salt and pepper and mix well. * Line a loaf pan with plastic wrap, leaving some overhang.

* Distribute the remaining slices of smoked salmon in the lined mold. Trim them flush with the mold. * Place 3 slices of sandwich bread (trim if necessary) and spread half of the cucumber and herb cheese in a thick layer.

Place the salmon tartare in the center of the mold, then cover it with the remaining mixture of cream cheese, cucumber, and herbs. Lay the last slices of bread on top. Press down lightly. Fold the plastic wrap over the top and refrigerate for 3 hours.

To finish * At the moment of serving, unmold the log and decorate it (with sprigs of dill, slices of lime or cucumber, pink berries, or salmon roe). Optionally serve the log accompanied by a mâche salad. It can be served on a plate after being cut into slices. ENJOY YOUR MEAL!