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1
Slice the salmon fillet in half length ways. Place one piece of salmon between 2 sheets of plastic wrap and flatten with a rolling pin, then chill in the fridge. Chop the other piece of salmon, season with salt and chill for 30 mins. Chop the plaice fillets, season with salt and put in the freezer for 30 mins.
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2
Meanwhile, blanch the chard leaves in boiling salted water for 1 min then drain well, set aside. Place the chilled salmon pieces, 1 egg white and 1/3 cup of the cream in a blender and process until smooth. Add the cayenne pepper and season with salt and freshly ground black pepper.
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3
Clean the blender and puree the plaice fillets with the second egg white, vermouth and 1/3 cup of cream. Season and spoon half into a greased 4 cup capacity shallow ovenproof dish. Preheat the oven to 300u00b0F.
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4
Place the chard leaves overlapping on a sheet of plastic wrap. Spread half the salmon puree over the top then top with the flattened slice of salmon. Spread over the rest of the salmon puree. Using the plastic wrap to help you gently roll up the layers, Swiss roll-style. Remove the plastic and place the roll on top of the plaice puree. Spoon over the rest of the plaice puree, leveling the top.
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5
Cover with greased, pleated foil and place a lid on top. Place in a roasting pan, half filled with boiling water and cook in the oven for about 1 hr until set.
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6
Meanwhile to make the sauce, place the rest of the cream in a bowl and stir in the chervil and parsley. Stir in the lemon juice and season to taste. Leave the terrine to cool slightly then garnish with lemon slices and chervil sprigs and serve with the herb sauce.
