Salmon and Pike-Perch Spinach Terrine
Terrine made from salmon, pike-perch, and spinach is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g spinach
- 300 g fresh salmon fillet (skinless)
- 500 g fresh pike-perch fillet (skinless)
- Butter (for the mold)
- 0.5 lemon (juice)
- 1 Egg white
- Salt
- pepper (from grinder)
- 150 g cold whipping cream
Instructions
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1.
Wash, trim, and clean the spinach, removing thick veins. Heat butter in a pot and add the spinach until it is just wilted. Let cool, then puree in a blender. Clean the blender and set aside.
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2.
Wash salmon, pat dry with paper towels, and cut into small cubes. Wash pike-perch fillet, pat dry, and cut into small pieces. Butter the terrine mold thoroughly and place it in the refrigerator.
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3.
Add the pike-perch fillet, lemon juice, and egg white to the blender. Season with salt and pepper, then blend until smooth, allowing the cream to flow in as a thin stream. Divide the resulting fish spread in half. Mix one half with the spinach puree, and combine the other half with the salmon cubes.
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4.
Spread the two mixtures alternately into the terrine mold and cover with buttered foil. Preheat the oven to 140 °C fan‑forced and prepare a water bath at 90 °C for the mold. The water should reach halfway up the height of the mold.
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5.
Place the terrine in the water bath, then transfer it to the preheated oven and bake for about 40–45 minutes (test with a skewer). Remove from the oven and let cool to room temperature. Then refrigerate for approximately 4 hours. To unmold, loosen the edges with a sharp knife and slightly warm the bottom of the mold so that the butter layer between the terrine base and fish mixture becomes liquid, allowing the terrine to be released.
