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🍽️ Salmon Terrine with Spinach and Peas

472 kcal · 30 min · 4 servings

Salmon Terrine with Spinach and Peas Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Ideally, thaw the peas overnight.
  2. 2. Bring about 1 liter of water to a boil in a pot.
  3. 3. Cook the eggs in the simmering water for about 7 minutes.
  4. 4. Drain the eggs, rinse them with cold water, and peel them.
  5. 5. Wash the radishes under running water.
  6. 6. Remove the roots of the radishes and slice them.
  7. 7. Clean the spinach and let it drain.
  8. 8. Halve the onion, peel it, and dice it finely.
  9. 9. Wash the dill and shake it dry.
  10. 10. Remove the thick stems from the dill and chop it finely.
  11. 11. Lightly moisten a loaf pan.
  12. 12. Line the loaf pan with plastic wrap.
  13. 13. Line the bottom and sides of the pan with slices of salmon.
  14. 14. Reserve some salmon for later.
  15. 15. Soak 4 sheets of gelatin in cold water in a bowl.
  16. 16. Heat 1 tablespoon of oil in a pan over high heat.
  17. 17. Sauté half of the onions for about 2 minutes.
  18. 18. Add the peas and toss briefly.
  19. 19. Remove the pan from the heat.
  20. 20. Stir the dill into the peas.
  21. 21. Season the mixture with salt and pepper.
  22. 22. Set aside 3 tablespoons of peas.
  23. 23. Puree the remaining peas in a tall container.
  24. 24. Add honey and 150g of crème fraîche to the pea puree.
  25. 25. Season the pea cream to taste.
  26. 26. Gently squeeze the gelatin.
  27. 27. Melt the gelatin in a pot over medium heat for about 2 minutes.
  28. 28. Stir in 2 tablespoons of the pea puree into the melted gelatin.
  29. 29. Fold this mixture into the remaining cream.
  30. 30. Clean the pot.
  31. 31. Gently fold in the reserved peas.
  32. 32. Carefully pour the pea mixture over the salmon in the loaf pan.
  33. 33. Smooth out the pea mixture.
  34. 34. Distribute the eggs on top of the pea mixture.
  35. 35. Refrigerate the pan.
  36. 36. Soak the remaining 4 sheets of gelatin in cold water.
  37. 37. Heat the pan again with 1 tablespoon of oil over high heat.
  38. 38. Sauté the remaining onion for about 2 minutes.
  39. 39. Gradually add the spinach.
  40. 40. Let the spinach wilt for about 3 minutes.
  41. 41. Remove the pan from the heat.
  42. 42. Season the spinach with salt and pepper.
  43. 43. Place the spinach in a sieve.
  44. 44. Lightly squeeze the spinach.
  45. 45. Puree the spinach in a tall container.
  46. 46. Add mustard and 150g of crème fraîche to the spinach puree.
  47. 47. Season the spinach cream to taste.
  48. 48. Gently squeeze the gelatin.
  49. 49. Melt the gelatin in a pot over medium heat for about 2 minutes.
  50. 50. Stir in 2 tablespoons of the spinach puree into the melted gelatin.
  51. 51. Fold this mixture into the remaining cream.
  52. 52. Fold in the radishes.
  53. 53. Pour the spinach mixture into the loaf pan.
  54. 54. Top the spinach mixture with the remaining salmon.
  55. 55. Cover the pan with plastic wrap.
  56. 56. Refrigerate the terrine for at least 5 hours.
  57. 57. Unmold the salmon terrine from the pan.
  58. 58. Remove the plastic wrap.
  59. 59. Cut the terrine into slices.
  60. 60. Serve the terrine.
  61. 61. Decorate the terrine with fresh radishes, peas, or smoked salmon as desired.

Nutrition per serving