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\nMix to obtain a stuffing.<\/i>
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\nPeel the hard-boiled eggs and cut them into coarse pieces.<\/i>
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\nPlace them in a bowl with the mayo (60g) and jelly (35g). Mix with a spoon. You can add herbs (parsley, chives, dill). <\/i>
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\nPour in half of the salmon filling, making sure to even out the surface.<\/i>
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\nThen pour in the entire egg filling. <\/i>
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\nFold the slices of smoked salmon over the stuffing and chill the terrine for at least 4 hours. <\/i>
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