Chilled Spinach and Salmon Terrine
Delight your guests with a stunning Chilled Spinach and Salmon Terrine, a perfect starter for any gathering. This elegant dish features a creamy blend of fresh spinach and flaky cod, beautifully layered with succulent salmon slices. Inspired by the serene landscape of County Wicklow, this culinary creation echoes the flavors of the Irish countryside, bringing freshness and sophistication to your table. Whether served as an impressive appetizer or a light lunch alongside brown soda bread, this terrine not only pleases the palate but also makes for a visually appealing centerpiece.
8
Servings
N/A
Calories
11
Ingredients
Ingredients
fresh spinach leaves
4 cups (packed)
cod fillet
1 lb (skinned and boned)
dried breadcrumbs
1 cup
eggs
3
light cream or half-and-half
1 1/4 cups
salmon fillets
12 ounces (boned and skinned)
ground nutmeg
1/2 teaspoon
salt
to taste
freshly ground black pepper
to taste
mixed salad greens
for serving
cherry tomatoes
for garnish
Instructions
1
Begin by preheating your oven to 350°F (175°C).
2
Blanch the fresh spinach leaves in boiling salted water for 1 to 2 minutes until they become limp. Immediately transfer the spinach to a bowl of ice water to halt cooking, then drain and squeeze out excess moisture.
3
In a blender or food processor, combine the blanched spinach, cod, dried breadcrumbs, eggs, and light cream (or half-and-half). Process the mixture until it is smooth and creamy.
4
Prepare an 8 by 3-3/4 by 2-1/2 inch glass loaf pan by lining it with aluminum foil, allowing some overhang for easy removal. Lightly brush the inside with cooking oil to prevent sticking.
5
Pour half of the spinach and cod mixture into the lined loaf pan, spreading it out evenly. Slice the salmon fillets into 1/2 inch thick pieces and layer them on top of the spinach mixture. Season with ground nutmeg, salt, and freshly ground black pepper.
6
Carefully spoon the remaining spinach mixture over the layer of salmon, spreading it to cover completely.
7
Cover the top with another piece of greased aluminum foil, then place the loaf pan in a larger baking dish. Pour hot water into the baking dish until it reaches two-thirds up the sides of the loaf pan, creating a water bath.
8
Bake the terrine for 1 hour and 15 minutes (1-1/4 hours). Once baked, remove both pans from the oven and allow the terrine to cool in the water bath for 2 to 3 hours.
9
After it has cooled, remove the terrine from the water bath and refrigerate it for at least 12 hours, or up to 24 hours for optimal flavor.
10
To serve, use a warm knife to carefully loosen the sides of the terrine from the pan. Invert it onto a serving plate, peeling away the foil.
11
Slice the terrine into 8 serving pieces and arrange each slice over a bed of mixed salad greens. Garnish with cherry tomatoes for a lovely presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Chilled Spinach and Salmon Terrine?
It is an elegant, cold-served appetizer featuring a creamy spinach and cod base layered with fresh salmon fillets, inspired by Irish countryside flavors.
How many people does this recipe serve?
This recipe is designed to yield 8 servings.
What are the primary ingredients in the terrine?
The main ingredients include fresh spinach, cod fillet, dried breadcrumbs, eggs, light cream or half-and-half, and salmon fillets.
How should I prepare the spinach for this recipe?
Blanch 4 cups of packed fresh spinach leaves in boiling salted water for 1 to 2 minutes, then immediately shock them in ice water and squeeze out all excess moisture.
What type of white fish is recommended?
The recipe calls for 1 lb of skinned and boned cod fillet.
Can I use half-and-half instead of light cream?
Yes, you can use either 1 1/4 cups of light cream or half-and-half for the mixture.
What spices are used for seasoning?
The terrine is seasoned with ground nutmeg, salt, and freshly ground black pepper.
What size loaf pan is needed?
You should use a glass loaf pan measuring approximately 8 by 3-3/4 by 2-1/2 inches.
How should I prepare the pan to prevent sticking?
Line the loaf pan with aluminum foil, leaving an overhang, and lightly brush the inside with cooking oil.
At what temperature should the oven be set?
Preheat your oven to 350°F (175°C).
How do I create the spinach and cod mixture?
Combine the blanched spinach, cod, breadcrumbs, eggs, and cream in a blender or food processor and process until smooth.
How thick should the salmon slices be?
The salmon fillets should be sliced into 1/2 inch thick pieces for layering.
How do I layer the terrine?
Pour half the spinach mixture into the pan, layer the salmon slices on top with seasonings, and then cover with the remaining spinach mixture.
What is the purpose of the water bath?
The water bath, or bain-marie, ensures even cooking and prevents the terrine from drying out or cracking.
How deep should the water be in the water bath?
Pour hot water into the larger baking dish until it reaches two-thirds of the way up the sides of the loaf pan.
How long does the terrine need to bake?
Bake the terrine for 1 hour and 15 minutes.
What is the cooling process after baking?
Allow the terrine to cool in the water bath for 2 to 3 hours after removing it from the oven.
How long does the terrine need to be refrigerated?
The terrine must be refrigerated for at least 12 hours, though 24 hours is recommended for optimal flavor.
How do I remove the terrine from the pan?
Use a warm knife to loosen the sides, then invert the pan onto a plate and carefully peel away the foil.
What is the best way to slice the terrine?
Slice the terrine into 8 even pieces using a sharp knife.
How should the terrine be presented?
Arrange each slice over a bed of mixed salad greens and garnish with cherry tomatoes.
Is this recipe suitable for a light lunch?
Yes, it makes an excellent light lunch, especially when served with traditional Irish brown soda bread.
What is the origin of this dish's inspiration?
The dish is inspired by the serene landscapes and fresh flavors of County Wicklow, Ireland.
Is this dish considered gourmet?
Yes, its layered presentation and sophisticated flavor profile make it a gourmet choice for entertaining.
Can I make this dish ahead of time?
Absolutely; it requires at least 12 hours of refrigeration, making it an ideal make-ahead appetizer.
Is this recipe healthy?
Yes, it contains lean proteins from cod and salmon along with nutrient-rich spinach.
What is the texture of the terrine?
It has a smooth and creamy texture from the processed spinach and cod, contrasted by the firm, succulent pieces of salmon.
Is there a gluten-free option for this recipe?
While the standard recipe uses breadcrumbs, you can use gluten-free breadcrumbs to make it gluten-free.
How many eggs are required?
The recipe requires 3 eggs to help bind the spinach and cod mixture.
What are the recommended garnishes?
Cherry tomatoes and mixed salad greens are recommended for a lovely presentation.