Hecht-Lachs-Terrine
A terrine made with fresh pike-perch and salmon fillets, spinach leaves, crème fraîche, and aromatic spices. Spoonsparrow offers a unique blend of flavors in this leafy vegetable dish.
Ingredients
- 500 g pike‑perch fillet
- Salt
- black pepper (freshly ground)
- nutmeg
- 150 g crème fraîche
- 500 g fresh salmon fillet
- 12 large spinach leaves
- butter (for the pan)
Instructions
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1.
Spin the well‑cooled pike‑perch meat twice through the finest blade of a meat slicer, then strain it through a fine sieve and place it in a bowl with ice cubes. Fold in the crème fraîche and season with salt, pepper, and nutmeg.
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2.
Cut the salmon fillet lengthwise into thick strips, season with salt and pepper, and set aside cold.
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3.
Blanch the spinach leaves in boiling salted water, drain, shock them in ice water, then pat dry on parchment paper. Lay the salmon strips over the spinach and wrap them together.
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4.
Fill a large baking dish or roasting pan about 3–4 cm high with hot water.
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5.
Grease a terrine or loaf pan with butter. Spoon half of the filling into the pan, place the spinach roll in the center, then add the remaining filling and smooth the top. Seal the pan tightly with foil, submerge it in a water bath, and bake at 150 °C for about 1½ hours.
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6.
Remove the terrine from the oven and let it cool overnight. Slice into rounds and serve on leafy salads.