Salmon and Shrimp Pâté

Puree the shrimp with a sprig of fennel, the salmon cut into chunks and some salt. Soak 3 sheets of gelatin. Put the pureed salmon and shrimp in a bowl and place it over a hot but not boiling bain-marie. Cook, stirring continuously, for 5-6 minutes, then add the soaked gelatin sheets after you've squeezed them out, and mix until they have completely dissolved.

Remove from heat, place everything in a blender and puree, slowly pouring in 1/2 cup of oil, until you obtain a soft foam. Put the pâté in the blender directly in the freezer for 15-20 minutes, then briefly blend it again. This step adds more airiness to the mixture. Complete by blending one last time with another 2 tablespoons of oil.

Soak the other 2 sheets of gelatin. Line a tray with plastic wrap. Put 3/4 cup water in a pot along with the grated rind of a lemon and a generous handful of chopped wild fennel and bring to a boil. Remove from heat and add the 2 soaked and squeezed out sheets of gelatin. Stir until it has completely dissolved, then pour it on the tray lined with plastic wrap. Let everything firm up for at least 1 hour. Cut the result into irregular cubes.

Place 20 slices of bread on a baking tray lined with parchment paper, grease them with oil and sprinkle a few drops of lemon juice on top. Bake at 350°F for 8-10 minutes. Serve the pâté in small bowls or distributed on the slices of bread. Complete with the gelatin cubes.