Preheat the oven to 160°C.
In a bowl, mix the cream and eggs. Salt and add 2 turns of the mixture to the 5 berries. Reserve.
Cut the salmon into large pieces and place it in the bowl of your food processor. Finely chop. Pour into a bowl, add the Espelette pepper and set aside.
Do the same with the cod. Rinse the chives then chop them, add them and mix them with the cod as well as the oil and the pressed garlic.
Pour half of the cream-egg mixture with each fish and mix, still in 2 different bowls.
Generously butter a cake mold.
Pour the salmon mixture into the bottom of the pan and spread evenly.Pour over the cod and chives preparation and spread delicately. Cook in a bain-marie for 50 minutes.Finally, check the cooking by inserting a knife, the blade should come out clean. Then let cool completely before unmolding. Reserve in the refrigerator for at least 4 hours.
Serve cold with a tomato coulis.
