Terrine De Saumon Aux Epinards
Elevate your table with the sophisticated flavors of *Terrine de Saumon aux Épinards*, a French-inspired dish that combines tender salmon, vibrant spinach, and a touch of fresh herbs in a creamy, velvety terrine. This elegant layered appetizer captures the essence of fine dining with its tender texture and harmonious balance of garlic, shallots, dill, and parsley, all brightened with a hint of lemon zest. Baked gently in a water bath to achieve its luxurious consistency, this dish is perfect for special occasions or as a make-ahead centerpiece for a dinner party. Serve chilled or at room temperature, beautifully sliced alongside crusty bread, a fresh salad, or a dollop of dill sauce for a refined culinary experience. Perfect for seafood enthusiasts, this recipe is both impressive and approachable, offering a taste of French cuisine right at home.
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Recipe Information
Ingredients
- 500 grams Fresh salmon fillets, skinless
- 200 grams Fresh spinach leaves
- 200 milliliters Heavy cream
- 2 large Eggs
- 1 small Shallot, finely chopped
- 1 small Garlic clove, minced
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh dill, finely chopped
- 1 tablespoon Butter
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Lemon zest
- 1 teaspoon Olive oil
Instructions
Preheat the oven to 180°C (350°F). Lightly grease a terrine mold or loaf pan and line it with parchment paper, leaving some overhang for easy removal.
In a skillet, heat the butter over medium heat. Add the shallot and garlic, cooking until softened and fragrant, about 2–3 minutes.
Add the spinach to the skillet and cook until wilted, about 3–4 minutes. Remove from heat and set aside to cool slightly.
In a food processor, blend the salmon fillets until a smooth paste forms. Add the heavy cream, eggs, parsley, dill, lemon zest, salt, and black pepper. Blend again until evenly combined.
Transfer about half of the salmon mixture to a separate bowl. To the remaining half in the food processor, add the sautéed spinach mixture. Blend until incorporated.
Spoon half of the plain salmon mixture into the prepared terrine mold, spreading it evenly. Layer the spinach-infused salmon mixture on top, smoothing it out. Finish with the remaining plain salmon mixture.
Cover the mold tightly with aluminum foil. Place the terrine in a baking dish filled with hot water, ensuring the water reaches halfway up the sides of the mold (to create a water bath).
Bake in the preheated oven for 45 minutes, or until the terrine is firm and cooked through (an inserted knife should come out clean).
Remove the terrine from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to set.
To serve, carefully lift the terrine out of the mold using the parchment paper overhang. Slice into thick pieces and serve chilled or at room temperature, accompanied by a fresh salad, crusty bread, or a dill mayonnaise sauce.
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.1 g | 203% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 2693 mg | 117% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.4 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 68.0 mcg | 340% | |
| Calcium | 340 mg | 26% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3248 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
