Look in delicatessens and gourmet food stores for packages of imported aspic powder, often described as aspic jelly on the envelope. This is dissolved to nail, the thick, clear gelatin used to coat this terrine. If you can not find aspic powder, dissolve 1 tablespoon unflavored gelatin in 1 1/2 cups fish stock. Be sure to use a very clear stock or your aspic will be cloudy.

1 pound salmon fillet, skinned, poached and chilled
4 lemon sole fillets, skinned, cooked and chilled
2 red bell peppers, seeded and quartered
1 bunch parsley
1 lemon
1 envelope aspic powder
1 hard-boiled egg, sliced

To Garnish
Arugula
Cherry tomatoes, peeled

Cut both chilled fish into thin strips and set aside.

Broil the peppers, skin sides up, until the skins are charred and cracked. Put the hot pepper quarters into a plastic bag, seal well and leave for 20 minutes. Peel off the skins and cut the flesh into strips. Reserve a few parsley sprigs and chop the remainder.

Peel the lemon using a sharp knife. Remove as much pith as possible from the peel and blanch the peel in boiling water for 2 minutes. Drain and cut the peel into attractive shapes. Set aside.

Generously grease a 9- x 5- x 3-inch bread pan. Make up the aspic powder following the directions on the package. To stop it from setting, keep it in the bowl over a pan of warm water.

Pour a very thin layer of aspic into the pan and refrigerate, or put in the freezer, until set. Arrange the hard-boiled egg slices, some parsley sprigs, lemon peel and a few pieces of pepper (both skin sides down) on the set aspic. Cover with a little more aspic and leave to set.

Make another layer with the salmon, lemon sole, pepper strips and chopped parsley. Continue making layers with a little aspic, allowing it to set before starting on the next one. Cover and refrigerate. Discard any leftover aspic.

To serve, briefly immerse the bottom of the pan in very hot water. Run a knife around the inside, then unmold onto a plate. Garnish with parsley.

SERVES 6-8