Salmon Bread Recipe

Remove the skin from the salmon (your fishmonger can do it for you if you ask politely, which saves you from struggling with the fish for 15 minutes), and cut it into cubes.

Mix all the ingredients (except for the shrimp and a few sticks) in a blender. Blend for a long time until you achieve a smooth mixture.

Add the whole shrimp and pour into a loaf pan, then simply slide in the whole crab sticks. Be sure to distribute them evenly along the entire length of the "cake."

Cover with aluminum foil and place in a water bath at 180°C (356°F) for 1 hour and 30 minutes. Remove from the oven, let cool for a moment, then carefully unmold the terrine. Let it sit in the refrigerator for a minimum of 12 hours.

To finish, slice the bread and serve it with cocktail sauce (or a mixture of ketchup and mayo), cherry tomatoes, and lamb's lettuce. Enjoy your meal!