One of the nicest ways to begin a meal is with a chilled
terrine of fish. This salmon-cod
combination is flavored and colored with fresh spinach leaves. Served with your favorite bread, the terrine
is perfect for a luncheon dish or as a first course for dinner.
4 cups
packed fresh spinach leaves
1
pound cod, skinned and boned
1 cup
dried bread crumbs
3 eggs
1-1/4
cups light cream or half-and-half
One
12-ounce fresh salmon fillet, boned and skinned
1/2-teaspoon
ground nutmeg
Salt
and freshly ground pepper to taste
Mixed
salad greens for serving
Cherry
tomatoes for garnish
1. Preheat the oven to 350° F. Blanch the spinach in boiling salted water until the leaves are limp, 1
to 2 minutes. Drain and plunge into
cold water. Drain again and squeeze
spinach dry. Transfer the spinach to a blender
or food processor. Add the cod, bread
crumbs, eggs, and cream or half-and half and process until smooth.
2. Line an 8 by 3-3/4 by 2-1/2 inch glass loaf pan with
aluminum foil and brush lightly with cooking oil. Spoon half the spinach mixture into the pan. Cut the salmon into 1/2 inch thick crosswise
slices. Lay the slices of salmon on top
of the spinach mixture and sprinkle with nutmeg, salt, and pepper.
3. Spoon the remaining spinach mixture over the top. Cover with another piece of greased foil,
place the loaf pan in a baking dish, and add hot water to come two thirds up
the sides of the loaf pan. Bake for
1-1/4 hours. Remove both pans from the
oven and let the terrine cool in the water bath for 2 to 3 hours. Remove from
the water bath and refrigerate for at least 12 hours or up to 24 hours.
4. To serve, loosen the sides of the terrine with a warm knife
and unmold onto a serving plate. Cut
into 8 slices and serve over a bed of mixed greens garnished with cherry
tomatoes.
