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1
Preheat the oven to 350u00b0F
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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.
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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.
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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.
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5
Spoon half the spinach mixture into the pan. Cut the salmon into 1/2 inch thick crosswise slices.
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6
Lay the slices of salmon on top of the spinach mixture and sprinkle with nutmeg, salt, and pepper.
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7
Spoon the remaining spinach mixture over the top.
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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.
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9
Bake for 1-1/4 hours.
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10
Remove both pans from the oven and let the terrine cool in the water bath for 2 to 3 hours.
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11
Remove from the water bath and refrigerate for at least 12 hours or up to 24 hours.
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12
To serve, loosen the sides of the terrine with a warm knife and unmold onto a serving plate.
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13
Cut into 8 slices and serve over a bed of mixed greens garnished with cherry tomatoes.
