Sous Vide Smoked Salmon Terrine

For the Smoked Salmon:

1. Clean the salmon fillet, remove all the white parts.
2. Combine the salt and sugar and season both sides of the salmon.
3. Vacuum-seal, and allow to cure in the refrigerator for 12-24 hours. Open the pouch, remove salmon, and rinse it with cold running water.
4. Pat dry, let the salmon dry under refrigeration for another 24-48 hours or until a thin, dry “skin” has appeared.
5. Place the salmon in a smoker box and smoke for 12 hours.
6. After smoking the salmon, allow it to cool down under refrigeration for a minimum of 2 hours and then vacuum-seal the salmon with a little bit of olive oil—just enough to prevent the salmon from sticking.

For the Salmon and Cream Cheese Mousse:

1. Using a blender, mix the cream cheese, heavy cream, egg yolk, lemon juice, olive oil, gelatin powder, and lobster consommé.
2. Vacuum-seal and cook in circulator at 181.4°F (83°C) for 1 hour. After cooking, allow the mixture to cool down under refrigeration for one hour, open the pouch, and pour the mixture in a bowl.
3. Add the butter, tabasco, tobiko, and the salt, and blend using an immersion blender until smooth and creamy.

To build the Terrine:

1. Place plastic wrap on the base of a terrine mold.
2. Slice a long layer of smoked salmon the size of the terrine mold.
3. Create the terrine by spreading a thin layer of warm cream cheese mousse over one layer of salmon. Quickly add another layer of salmon onto mousse.
4. Repeat the process until reaching the top of the terrine, finishing with a layer of smoked salmon.
5. Press the top of the finished terrine with cardboard and plastic to make sure the terrine is pressed well, or vacuum-seal the entire terrine with a piece of cardboard on the top.
6. Allow the terrine to sit in the refrigerator for 2 hours.

To Serve:

Gently remove the terrine from the pouch, slice a 1-inch-thick square, and serve with a simple salad and dill lemon cream.