Cut the shallots in smaller pieces
Glaze the onions and the red bell pepper with 1 tbsp of olive oil in a frying pan for 20 minutes at low fire and let cool down
Cook the asparagus in salted water for 4 minutes, then drain and let cool
Measure the dill and tarragon
Mix the eggs with the crème fraiche using a whisk; prepare the lemon juice, salt and pepper ouzo and brandy
Cut the smoked salmon in 1/2 inch pieces and keep cool
Ensure the salmon filet is detached from the skin. Also remove any grey meat with a sharp knife. Cut in 1/2 inch pieces. Keep cool
Mix the smoked and raw salmon pieces in the bowl with the (fresh) herbs, cold and cooked vegetables, salt and pepper, lemon juice, ouzo and brandy.
Grind the mixture through the coarse and then through the fine mesh of the grinder
Cool the mixture if necessary further down
Mix in the eggs and the crème fraiche mixture and process once more through the fine mesh of the grinder
Then fill the dough covered terrine alternating with ground fish mixture and asparagus, but starting and ending with the ground fish mixture. Close the surface with the flap of dough. Make two small holes in the dough surface so that moisture and steam can be released