Warm terrine of smoked salmon and spinach

Warm terrine of smoked salmon

A dish that certainly does not go unnoticed: tasty terrine of smoked salmon, cod, spinach, cream and crème fraîche. 40 minutes in the oven and voilà! try also this chocolate cake without flour recipe too.

Ingredients

Main course For 4 people

for 1 terrine mold of approx. 1 l

170 g of leaf spinach

2 large carrots

salt

pepper

a little oil for the mold

500 g of cod fillets

1 dl of cream

2 egg yolks

100 g of crème fraîche

6 ice cubes

200 g of smoked salmon

Preparation: approx. 30 minutes

Cooking in a bain marie: approx. 40 minutes

Total time: 1 h 10 min

Freind's kitchen recipes, lentil cappuccino.

How to proceed

Wash the spinach and put them in the pan without draining them. Cover and cook until they go limp. Pass them under cold water and squeeze them well. With the potato peeler, make thin tongues from the carrots and blanch them in salted water for 2 minutes. Pass them under cold water and pat them. Cover the shape with alu paper and brush with oil. Lay the carrot tongues on top, overlapping them slightly.

Preheat the oven to 100 ° C. Cut the cod into cubes and mix with the cream, egg yolks and crème fraîche. Finely blend with 2 ice cubes. Divide the dough in two. Cut the salmon into cubes. Mix half of the cod mass with the salmon, the other half with the spinach. Blend the two doughs separately, each with 2 ice cubes. Season with salt and pepper. Place the spinach dough in the mold and level. Distribute the salmon dough and level. Cover the mold with alu paper and arrange it in a baking dish. Add boiling water to the dish and cook in the oven for approx. 40 minutes. Let the terrine cool in the mold.

Cut the bowl into thick slices and serve. You may be interested to read pumpkin and courgette soup recipe/ Italian apple cake.

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