Preheat oven to 300 degrees F.

Melt butter in a saute pan. Add shallots and cook over low heat for 5 minutes. Add peeled and deveined shrimp. Pour in the wine. Bring to a boil, and stir in the tomato paste.

Cube the boneless and skinless salmon. Puree in a food processor, adding the butter, cream, eggs, salt and pepper, and herbs. Transfer to a bowl. Fold in the shrimp mixture. Spoon mixture in a greased terrine, smoothing the top with a spatula. Cover terrine and bake in a water bath for 45 minutes to an hour.

Remove terrine from water bath. Slice and serve with white butter sauce.