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PLATO712
Salmon terrine with spinach
A tasty Dutch recipe. The starter contains the following ingredients: fish, spinach ((bag 400 g), without stalk), salmon fillet (game (bag 750 g freezer)), cod fillet, eggs (split (protein is not used)), whipped cream (125 ml) , capers (100 g), smoked salmon fillet (100 g), crème fraîche (125 ml), lemon juice, fresh dill (finely chopped) and sugar.
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Ingredients
- 200 g Spinach (bag 400 g), without handle
- 300 g salmon fillet wild (bag of 750 g frozen)
- 200 g cod fillet
- 2 Eggs split (protein is not used)
- 1 cup whipped cream 125 ml
- 2 tablespoons capers jar 100 g
- 1 package smoked salmon fillet 100 g
- 1 cup creme fraiche 125 ml
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill finely chopped
- 1 teaspoon sugar
Kitchen Stuff
Directions
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Boil the spinach in water for 30 seconds.
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Drain.
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Cut the (thawed) salmon and the cod into slices.
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Beat the egg yolks.
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Mix the yolks with the whipped cream and salt and pepper.
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Line the shape with a part of the spinach; let the leaves hang over the edge.
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Preheat the oven to 150 ° C.
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Scoop 2 tablespoons of the cream mixture into the mold.
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Divide half the wild salmon and 1 tablespoon capers.
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Put half of the cod on this and add some cream mixture again.
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Put the smoked salmon on it.
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Repeat with the rest of the cod, capers, cream mixture and finish with the wild salmon and cream mixture.
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Fold the spinach over the terrine and cover with the rest of the spinach.
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Place the lid on the mold and place it in the baking dish.
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Pour some hot water with it.
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Put in the oven for 30 minutes.
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Allow to cool and put in the fridge for 2 hours.
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Mix the crème fraîche, the lemon juice, the dill and the sugar with some pepper.
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Put the tureen on a plate and cut it into slices.
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Serve with the sauce..
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Nutrition
410Calories
Sodium7% DV165mg
Fat49% DV32g
Protein56% DV28g
Carbs1% DV3g
Fiber28% DV7g
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