Great as a standalone dish or as a small terrine. This scrumptious salmon can be served cold or warm, and is best accompanied with a special mayonnaise flavored with lemon, curry, cumin and fennel powder.

Terrine:
Debone and cut the fresh salmon into bite-sized pieces. Season with salt and pepper. Blend the salmon in a food processor until it is very smooth. Gradually add the egg whites and whipping cream. After the whipping cream is added, mix. Transfer the mixture to a bowl. Add the chopped chives and the smoked salmon cut in very small cubes. Add the fresh pink peppercorns and chopped fresh dill. Mix the ingredients with a spatula.

mold the mixture in a buttered terrine dish. Wrap the terrine with plastic cling wrap, and cook for approximately 45 minutes in a Bain Marie at 350°F. Insert a toothpick to check if the salmon is cooked. It should be dry. Remove from the oven and refrigerate. Remove the terrine from the mold and cut it into thin slices. Serve with warm toasted bread.

Sauce:
In a food processor, combine the egg, vinegar and Dijon. Process until it becomes smooth and creamy. Without stopping the machine, slowly add the combined oil using the funnel located on top of the lid. When the mayonnaise mixture becomes thick stop the machine. Season with salt, white pepper and lemon juice. Blend for a few more seconds. Add the curry powder, cumin and fennel powder. Blend until the Mayonnaise is smooth and creamy once more.