Peel the asparagus, cut into pieces approx. 3 - 4 cm and blanch in the DG for approx. 5 minutes.
Cut the salmon fillet into cubes up to approx. 50 g and freeze lightly in cling film. Cut the rest into strips. Separate 1 egg and beat the egg white to snow. Wash the chives and cut into rolls, leave some chives for garnish.
Process the salmon cubes in a blender with cream, half of the crème fraîche, an egg yolk, salt and pepper to make a smooth farce, add a little more cream if necessary. Carefully fold in the egg whites.
Mix the quark with the remaining crème fraîche, an egg, salt and pepper, fold in the chives.
Line a terrine dish with baking paper, fill 2/3 of the salmon mixture and place the asparagus pieces on top. Put the rest of the salmon mixture on top. Add some quark mixture, smooth it out and insert the salmon strips. Cover with the rest of the quark mixture.
Put a lid on (or use aluminum foil if necessary) and place the mold in the DG: 90 °, 1 hour.
Let the terrine cool down, then put it in the refrigerator for at least 2 hours and take it out of the appliance about 30 minutes before serving. Turn the terrine out, remove the baking paper and garnish with the retained chives. Decorate with tomatoes and basil if you like.
The amount is sufficient for 6 people as a starter or for 2 people with a salad for dinner.
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