Use 200g white fish filet and 200g salmon filet. Put the fish filets with 2 egg yolks, 100ml cream, fresh herbs, 50ml fish stock, a good dash of vermouth, salt and pepper in a food processor. Add up the egg white (beaten and firm) and mix carefully.
Put the lot in a bake dish, the dish in another dish filled to the third with water and baked at 180 degrees for 45 minutes until cooked. Leave it for setting in the fridge at least 8 hours. Serve with a homemade mayonnaise sauce