Fish Terrine with Spinach and Salmon

Cut fish fillets into cubes, season with juice of one lemon, salt and pepper. Mix in portions with sauce cream. Immediately put the farce to cool.

Rinse spinach, pour boiling water over it and spread out on paper towels to dry.

Cut salmon fillet in half lengthwise, season. Wrap these strips individually in spinach leaves, finely chop the remaining spinach.

Add the chives and the chopped spinach to the fish farce form, mix.

Fill half of the farce into the terrine mold, place the wrapped salmon strips on top, surrounded by farce. Spread the rest of the farce on top.

Cook in water bath for 40 minutes.

General information: Cook the terrine in a water bath.

Pour the amount of terrine into the buttered dish. Close the terrine either with the terrine lid or with aluminum foil.

Make two small slits in the foil so that the steam can escape.

Fill a roaster or other high, ovenproof vessel (e.g. gratin dish) with boiling water. Place the filled terrine dish in the water bath so that it is up to two-thirds submerged in water. Put the roasting pan into the 180 °C stove and cook the terrine according to the instructions.

After cooking, leave the terrines to stand for a short time until they become a little firmer, and only then turn them out.

They can be served cooled or warm, depending on which one tastes better.

Terrines are especially good when served with a sauce, which can also be served hot.

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