Whoa,finally!I've been waiting for this and now I have a full view!What an artistic terrine,not only it's so good to look at,but the combination is absolutely great,salmon mousse is like the very basic of French food,you must have taken lots of care to come out this perfect,of course it's the best time to pair with asparagus!I also love the Japanese touch of using 独活 and 白菜，I reckon it's a little difficult to cut too,with more fibrous 白菜 and the soft centre,it happened to me with the 白菜 lasagne too,but hey you did a fine job!By the way,it that some kind of mixed cheese ball on the side?
Haha,thank you for your comment on this even tho I showed you piece of this.I also feel happy able to show whole pic to you finally😭🙌💕 indeed! It was hard to cut neatly😫💦I could imagine how you had hard time to cut at your lasagne,I realized that you are skillful again...Honestly,I wanted to slice more thin..😑Fortunately,the taste was good ideally! 独活has slightly bitter taste and it became nice accent! I love asparagus,and came up with this idea when watched your spring asparagus post.your dishes has a good influence on me as always.thank you! White stuff is sour cream (mixed Dill,yogurt,pinch of garlic,salt,lemon peel,honey) I thought it brings different touch but It was not much necessary...😁💦