First you need to miss a fresh salmon in small amount of water with the Bay leaf and black pepper. It is important not to overcook, as the fish should be tender. To take shape (I used rectangular) and pave it with cling film to hang down.

Then build the inner part of the mold with slices of salted or smoked salmon (so that the part hanging down).

Place the poached salmon in a blender and grind until smooth, add half of the cream. Finely chop the dill in there.

Lay half of the chopped salmon in the bottom of the form and flatten.

Boil the quail eggs and, in parallel, to grind crab sticks in a blender until smooth and add the other half of cream. Mix thoroughly.

Lay the peeled eggs in the middle, over the salmon mass.

On top lay a lot of crab sticks, flatten. On top of it spread the remaining mass of the salmon and flatten again

Close the salmon pieces (the hanging), then wrap and place in the cold for about two hours. Then pull out of shape with cling film (pulling the ends) and carefully cut crosswise into wide pieces. The terrine is very delicate, so to get the beautiful, it is better to cut with a knife-saw. Lay on a plate, sprinkle with herbs and serve. Serve with boiled potatoes or simply with toasted bread with butter and white wine. Taste.....speciesi......:)