Salmon And Spinach Terrine

1. 1

   Preheat the oven to 350u00b0F

2. 2

   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.

3. 3

   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.

4. 4

   Line an 8 by 3-3/4 by 2-1/2 inch glass loaf pan with aluminum foil and brush lightly with cooking oil.

5. 5

   Spoon half the spinach mixture into the pan. Cut the salmon into 1/2 inch thick crosswise slices.

6. 6

   Lay the slices of salmon on top of the spinach mixture and sprinkle with nutmeg, salt, and pepper.

7. 7

   Spoon the remaining spinach mixture over the top.

8. 8

   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.

9. 9

   Bake for 1-1/4 hours.

10. 10

    Remove both pans from the oven and let the terrine cool in the water bath for 2 to 3 hours.

11. 11

    Remove from the water bath and refrigerate for at least 12 hours or up to 24 hours.

12. 12

    To serve, loosen the sides of the terrine with a warm knife and unmold onto a serving plate.

13. 13

    Cut into 8 slices and serve over a bed of mixed greens garnished with cherry tomatoes.

* Per serving · 4 servings · Values may vary.