For the Lake Constance fish terrine, dice pike and salmon trout meat and marinate with salt, pepper, cayenne pepper and Pernod and Noilly Prat. Refrigerate for approx. 1 hour. Then briefly chop, add the egg and chop again. Then gradually cut in half of the whipped cream. Refrigerate the farce again and let it rest for a while. Then strain through a sieve and add the remaining cream over ice.
Divide the farce into thirds, color one third with saffron, which has previously been steeped in lukewarm vinegar water, leave one third natural and add the finely chopped herbs and the chopped spinach to the third third until the farce is nicely green.
Now spread in three layers in a buttered or with cling film lined form and poach in the oven – in a water bath – for about 1 hour. The water temperature should not exceed 80° C.The terrine tastes great lukewarm with fresh blinis and sour cream mixed only with whitefish or trout caviar. Of course, the Lake Constance fish terrine can also be served cold with salad.