Terrine de Saumon aux Herbes

Most of the salmon on sale in France, whether fresh or smoked, comes from the coasts of Norway these days. Often the quality is so good that it is difficult to distinguish it from wild salmon. The main herbs of Normandy cooking are chives and parsley (I was told that half the parsley sold in French markets and shops comes from one village to the north of Carteret). People grow chervil in their gardens and tarragon in particularly warm and sheltered corners.