Chop the natural salmon and chives and mix them with robiola, Philadelphia and a little pepper.

Line the mold with cling film and line it with the smoked salmon, slightly overlapping the slices and letting the slices overflow a little from the mold.

Fill with the filling, level the surface well and cover completely with the salmon slices, then close the film over the salmon terrine and let it rest in the fridge for at least 2 hours.
When ready to serve, open the film, turn over on a serving dish and remove the film definitively.

The smoked salmon tile is ready, decorate as desired and serve

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