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fresh spinach leaves cod breadcrumbs eggs light cream salmon ground nutmeg salt mixed salad green tomatoes
Viewed: 37 - Published at: 9 years agoIngredients
- 4 cups packed fresh spinach leaves
- 1 lb cod, skinned and boned
- 1 cup dried breadcrumbs
- 3 eggs
- 1 1/4 cups light cream or 1 1/4 cups half-and-half
- 1 (12 ounce) salmon fillets, boned and skinned
- 1/2 teaspoon ground nutmeg
- salt & freshly ground black pepper
- mixed salad green, for serving
- cherry tomatoes (to garnish)
Method
- Preheat the oven to 350°F
- Blanch the spinach in boiling salted water until the leaves are limp, 1 to 2 minutes. Drain and plunge into cold water; drain again and squeeze spinach dry.
- Transfer the spinach to a blender or food processor and add the cod, bread crumbs, eggs, and cream or half-and half and process until smooth.
- Line an 8 by 3-3/4 by 2-1/2 inch glass loaf pan with aluminum foil and brush lightly with cooking oil.
- Spoon half the spinach mixture into the pan. Cut the salmon into 1/2 inch thick crosswise slices.
- Lay the slices of salmon on top of the spinach mixture and sprinkle with nutmeg, salt, and pepper.
- Spoon the remaining spinach mixture over the top.
- Cover with another piece of greased foil, place the loaf pan in a baking dish, and add hot water to come two thirds up the sides of the loaf pan.
- Bake for 1-1/4 hours.
- Remove both pans from the oven and let the terrine cool in the water bath for 2 to 3 hours.
- Remove from the water bath and refrigerate for at least 12 hours or up to 24 hours.
- To serve, loosen the sides of the terrine with a warm knife and unmold onto a serving plate.
- Cut into 8 slices and serve over a bed of mixed greens garnished with cherry tomatoes.
