Cut fish fillet into slices, pour with 2 cups of boiled water, salt, add vinegar, bay leaves, dill and simmer over law heat for 2 minutes. Remove from the heat and cool the fish in the stock.

Cut asparagus heads off. Cut asparagus into slices Boil 1-2 liters of water, adding butter, sugar and salt. Cook asparagus for 5 minutes, take it out by a skimmer, cook asparagus heads in the same broth for 3-4 minutes.

Soak gelatin, then melt it in water bath.

Cover a mold with a foil. Mix curd cheese with mascarpone, lemon juice, wealnut butter, mustard and melted gelatin. Add chopped greens and cooled asparagus slices, salt, pepper, mix with whisked cream. Put 1/3 part of prepared mixture in the mold, scatter over 1/2 of asparagus heads, press a little. Then scatter 3 tbsp of the mixture, then put salmon slices and 1/3 part of the mixture, put over the remaining asparagus heads and cover with the remaining part of the mixture. Cover with a foil and refrigerate overnight.

When serving, put remove the terrine on a platter, cut into portions and pour with sorel sauce.