Salmon terrine with spinach

Name: salmon terrine with spinach
Cook time: 45 min
Total time: 195 min
Yield: 4
Cuisine: Dutch
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

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.

Ingredients

Kitchen Stuff

oven dish, baking tin with lid (capacity approx. 1 liter), greased

Directions

Boil the spinach in water for 30 seconds.
Drain.
Cut the (thawed) salmon and the cod into slices.
Beat the egg yolks.
Mix the yolks with the whipped cream and salt and pepper.
Line the shape with a part of the spinach; let the leaves hang over the edge.
Preheat the oven to 150 ° C.
Scoop 2 tablespoons of the cream mixture into the mold.
Divide half the wild salmon and 1 tablespoon capers.
Put half of the cod on this and add some cream mixture again.
Put the smoked salmon on it.
Repeat with the rest of the cod, capers, cream mixture and finish with the wild salmon and cream mixture.
Fold the spinach over the terrine and cover with the rest of the spinach.
Place the lid on the mold and place it in the baking dish.
Pour some hot water with it.
Put in the oven for 30 minutes.
Allow to cool and put in the fridge for 2 hours.
Mix the crème fraîche, the lemon juice, the dill and the sugar with some pepper.
Put the tureen on a plate and cut it into slices.
Serve with the sauce..