Add all the ingredients for the cheese terrine to a mixer and blend well until smooth
Place a clingfilm on the table, add the cheese on it and roll it tight by twisting the clingfilm ends, then put it in the fridge, so it firms up
For the salmon marinate:
All at all ingredients for the marinate to a leaded container. Mix well and reserve.
For the salmon carrots:
Take the carrots and put it on top of the salt and bake it for 40 minutes at 180°C / 356°F
Remove the carrots from the oven and allow them to cool so you can peel them
Once the carrots are peeled, carefully thinly slice them with the help of a sharp knife or a vegetable peeler and put them in the marinate
Make sure that all the carrots are covered with the marinate by mixing them delicately so the carrots don’t break down, then close the container and put the marinated carrots in the fridge for up to 24 hours or overnight
Assembling the cheese and salmon terrine:
Delicately place the cheese terrine in a plate and mold it as per your liking
Cover the terrine with slices of carrot, making a chevron pattern, then cover it with a clingfilm and put it in the fridge until you serve it
Serve the salmon and cheese terrine it with some crackers in the side of vegetables and enjoy!