1- For the stuffing : Blend the whiting fillets, adding the egg whites and then the cream. Add salt and pepper.
2- Cut the salmon fillet into strips 5mm thick.
3- Put half the stuffing into the cake mould, followed by the strips of salmon, laid lengthwise. Finally, finsh with the rest of the stuffing. Pack down firmly.
4- Using the microwave function, cook for 22 minutes at 350W or 25 minutes at 300W, depending on your oven.
5- Serve hot.
Serve your terrine hot with a lobster bisque and cream, or cold with a simple herb vinaigrette.