Ingredients

Crepes

• 1 ¼ cups milk
• 2 large eggs
• 1 tablespoon butter, melted
• ¾ cup flour
• 1/8 cup chopped chives
• Salt and pepper
• Vegetable oil

Terrine

• 4 ounces unsalted butter
• 3 anchovies, rinsed and minced
• 2 tablespoons minced chives
• 1 tablespoon lemon juice
• Salt and pepper
• 1 ½ pounds sliced smoked salmon
• 4 ounces each crème fraiche, fresh salmon roe
• Salad greens

Instructions

1. For crêpes, mix milk and eggs in a blender. Add butter, flour and fresh chives: blend 1 minute. Season to taste with salt and pepper. Let stand 20 minutes.
2. Heat a small skillet over medium heat; lightly coat with oil. Pour in ¼ cup batter, tilting pan to form round crepe; cook until set, about 45 seconds. Loosen edges with spatula; turn. Cook 20 seconds. Turn out onto sheet of wax paper. Repeat to make about 16 crêpes; stack between sheets of wax paper. Let cool.
3. For terrine, combine butter, anchovies, minced chives, lemon juice, salt and pepper to taste in processor. Set aside.
4. Line 8 ½ by 4 ½ inch loaf pan with plastic wrap. Coat with oil.
5. Cut each crêpe in half; trim to fit pan. Make a single layer of crêpes on bottom of pan. Trim salmon slices to fit pan.
6. Carefully spread thin layer of anchovy butter on crêpes. Layer smoked salmon in  single layer over butter. Continue to build layers in the same sequence until all ingredients are used, ending with a crêpe layer.
7. Wrap mold with plastic; press layers firmly together and refrigerate at least one hour.
8. Remove terrine from pan; unwrap. Slice crosswise into pieces depending upon serving as appetizer or salad/entrée.

Comments: Can be made a day ahead and refrigerated. Can cut in 6 pieces and serve with greens as a starter.