Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.

In a food processor, combine the fresh salmon fillet, smoked salmon, heavy cream, eggs, chopped dill, lemon juice, salt, and pepper. Blend until smooth, about 1-2 minutes.

Line a loaf pan with plastic wrap, allowing enough overhang for easy removal.

Pour half of the salmon mixture into the mold. If using, layer in cooked spinach or carrots, then pour in the remaining salmon mixture.

Cover the loaf pan with plastic wrap and place it in a larger baking dish filled with warm water. Bake for about 40 minutes, or until the center is set.

Let the Salmon Terrine cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.

Lift the Salmon Terrine out using the plastic wrap, slice, and garnish with fresh herbs and lemon wedges.