Take the fish in a blender with a slice of onion, 2 egg whites and 50 ml. cream. Add salt and black pepper to taste.
Now put in a blender scallops with 1 egg white, parsley and 50 ml.cream. Also whisk. Add salt and red pepper to taste.
Next, beat the squid with the 1st egg white, 50 ml. cream. Add saffron and salt.
Take a small form, I got 2 for cupcakes. Put the first layer of squid mass, the next layer-the mass of scallops, and the last layer - the mass of salmon.
Heat the oven to 180 C. Take a deep pan, pour water into it, cover our forms with foil. And put everything in the oven for 1 hour.
As time goes out, cool the form a little bit and put in the refrigerator for an hour. Turn the chilled terrine over onto a plate and sprinkle with grated yolk! To the egg yolk does not crumble, it is possible to grease the terrine on top of a small amount of mayonnaise or olive oil.
You can serve with white sauce, it is prepared as follows:
wheat flour - 4 tablespoons
butter - 2 tablespoons
milk-1 1/2 Cup
ground black pepper, salt
Flour fry in oil until Golden brown. Then gradually pour the milk, salt, pepper and, stirring constantly, warm until thick.