Dice the fresh salmon and steam it for 3 to 4 min, let it cool down and pick it by hand.
Cut the smoked salmon into 5 mm wide strips – en Julienne.
Cut the peeled shallots lengthwise into very fine strips, sauté in butter over medium heat until translucent and let cool.
Finely mash the smoked herring with a fork, add only 1/5 of the heavy cream while stirring with a small whisk, then add the remaining 4/5. Add the salmon, strips of salmon, steamed shallots, pink pepper, pepper and salt, mix well. Pour into a baking dish and leave to cool with the lid closed.
Before serving, sprinkle with parsley, dill, pink peppercorns and salmon caviar and place on the table with toasted farmhouse bread and a few drops of garlic olive oil.
Tip: Use fleshy olives for even more enjoyment!