Cover the terrine with plastic foil.
Place salmon in the terrine so it cover it totally, make sure you have approx 2 centimetres hanging over the edges.
Cut the rest of the salmon in small cubes.
Place the gelatine sheets in cold water.
Pour the vermouth essence in a casserole and boil away half of it. Take away the casserole from the stow.
Add fifty millilitre of the cream in the casserole.
Place the gelatine sheets in the casserole so they melts.
Add the rest of the cream and stir. Let the mixture cool down a bit.
Mix the cream cheese and the yoghurt in a bowl.
Pour the gelatine mixture in the bowl with the cream cheese. Add the salt, pepper, citron juice, and the salmon cubes.
Cut the dill in small pieces and add it in the cream cheese bowl. Stir it all together. Pour it all in the terrine. The salmon hanging over the edges fold it on top of the mixture, and cover with plastic foil.
Place the terrine in the fridge for two hours.
In the meantime it is time to prepare the salad. Wash the salad leaves and cut the radishes in thin slices.
Mix the olive oil and the mustard in a bowl.
Take out the salmon from the fridge and remove the plastic.
Cut the salmon in slices and place on a plate.
Place the salad and the radish and sprinkle with the salad vinaigrette.
Decorate with the lumpfish roe.
The dish is now ready to be served.