Salmon Terrine with Baby Spinach

For the salmon terrine with baby spinach, first prepare the farce.

Check the salmon fillet carefully for bones (use tweezers if necessary). Cut 3 small strands from the fillet, cut the rest into small cubes.

Season salmon cubes with salt, pepper and lemon juice and place in a food processor together with egg white and cream. Blend to a farce and season again.

Blanch baby spinach in a little water, strain and rinse. Squeeze well. Put some leaves aside. Mix the spinach with curd, one egg white, salt and pepper also to a farce.

Wrap the salmon strands with the remaining baby spinach leaves.

Line the terrine mold with plastic wrap and pour in the salmon farce. Keep gently bumping the mold on the work surface in between to allow the mixture to set.

Now insert the salmon and spinach strands. Top with the spinach and curd farce – the salmon strands must be completely covered.

Wrap a sheet of foil over the terrine mold.

Place on a large baking sheet half-filled with boiling water and bake in a preheated oven at 90 degrees for about 45 minutes, depending on the height of the dish.

Lift out, let cool at room temperature and only then chill the salmon terrine with baby spinach in the refrigerator.

Preparation Tip:

The step by step instructions for the salmon terrine with baby spinach can be found here.

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