Mix to obtain a stuffing.
Peel the hard-boiled eggs and cut them into coarse pieces.
Place them in a bowl with the mayo (60g) and jelly (35g). Mix with a spoon. You can add herbs (parsley, chives, dill).
Pour in half of the salmon filling, making sure to even out the surface.
Then pour in the entire egg filling.
Fold the slices of smoked salmon over the stuffing and chill the terrine for at least 4 hours.