Smoked Salmon Terrine Anchovy Butter

500 g. smoked salmon (best steak).

200 g. Imperial Butter.

100 g. anchovies.

20 g. capers.

Line the inside of a mold with plastic food.

Place the slices of salmon on top.

Put the butter in a bowl and soften everything you can. Add the anchovy fillets. Blend everything and add capers.

Put on the basis of the mold a little butter and place the slices of salmon. Repeat this action until completion of the mold.

Leave the pan in the refrigerator for 2 to 3 hours to take shape. After this time, unmold the terrine and cut.