1. Cut the salmon flesh into small cubes; place half on a plate covered with plastic wrap and chill in the freezer for 15 minutes. Put the other half in a mixer bowl.

2. Remove the crust from the white bread; transfer to a bowl and soak with 100 ml of cream.

3. Butter a terrine dish. Preheat the oven to 180°C.

4. In the mixer, finely chop the salmon flesh and add the egg white. Mix again, incorporate the bread and the rest of the cream little by little. Season, add the chopped tarragon and chervil.

5. Pour this mixture into a bowl. Add the frozen salmon cubes and mix gently. Pour the preparation into the buttered terrine and cover. Place everything in a baking dish. Fill with boiling water halfway.

6. Bake and cook for 40 minutes.

7. Remove the terrine from the water bath and let it cool.

8. Prepare the sauce. Reduce the white wine and finely chopped shallots over low heat.

9. Incorporate the small pieces of butter, whisking over low heat. Add the chives. Season, whisk and pour into a warm sauceboat.

10. Slice the terrine into thick slices and serve with the shallot reduction.