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🍽️ Pike-perch and Salmon Terrine

230 kcal · 30 min · 4 servings

Pike-perch and Salmon Terrine Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the well-chilled pike-perch fillet into bite-sized pieces.
  2. 2. Grind the fish pieces twice through the finest blade of your meat grinder.
  3. 3. Press the ground fish through a fine sieve to make it extra smooth.
  4. 4. Place the bowl with the fish puree on ice cubes to keep it cold.
  5. 5. Stir the crème fraîche into the fish puree until you have a smooth mixture.
  6. 6. Season the mixture with salt, pepper, and a pinch of nutmeg.
  7. 7. Slice the salmon fillet lengthwise into thick strips.
  8. 8. Salt and pepper the salmon strips.
  9. 9. Set the seasoned salmon strips aside to keep them cold.
  10. 10. Bring a pot of water to a boil and add salt.
  11. 11. Blanch the spinach leaves briefly in the boiling salted water (cook briefly in boiling water).
  12. 12. Drain the spinach and immediately shock it in ice-cold water.
  13. 13. Let the spinach drain well.
  14. 14. Lay the spinach out on a sheet of cling film.
  15. 15. Pat the spinach dry so it is not wet.
  16. 16. Place the salmon strips side by side on the spinach.
  17. 17. Wrap the spinach tightly around the salmon strips to form a roll.
  18. 18. Fill a large baking dish or casserole dish with hot water.
  19. 19. The water should be about 3 to 4 centimeters high.
  20. 20. Grease a terrine mold or loaf pan with butter.
  21. 21. Put half of the fish mixture into the prepared mold.
  22. 22. Place the spinach-salmon roll in the center of the fish mixture.
  23. 23. Cover the roll with the remaining fish mixture.
  24. 24. Smooth the surface of the fish mixture.
  25. 25. Seal the mold tightly with aluminum foil.
  26. 26. Place the mold into the water bath in the baking dish.
  27. 27. Preheat the oven to 150 degrees.
  28. 28. Cook the terrine in the preheated oven for about 1.5 hours.
  29. 29. Remove the terrine from the oven.
  30. 30. Let the terrine cool down completely overnight.
  31. 31. Slice the terrine into slices.
  32. 32. Serve the slices on leaf salads.

Nutrition per serving