Salmon terrine with spinach

Ingredients for 12 servings:

• 700 g salmon fillet(s), whole
• 1 chard
• 1 bunch of flat-leaf parsley
• 500 g spinach, fresh, strong
• 1 shallot(s)
• 1 lime(s), untreated
• 2 eggs
• 1 egg white
• 1 cup crème fraîche
• 200 ml cream
• 2 tbsp vermouth
• Salt and pepper, white, from the mill
• some butter, to grease the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 45 minutes

Appetizer, party hit or for work

Cut the leaves off the chard. Carefully slice the stems flat and thinly down the center (flatten them). The leaves should remain as intact as possible, as they will form the outer shell of the pie. Wash the leaves and set aside. Cut the stems off the spinach, wash the leaves, and set aside. Wash the parsley and stems. Bring a large pot of water to a boil. A pot that can fit a large metal sieve is ideal. Prepare a bowl of ice water. Add ice cubes from the freezer generously. When the water boils, place the chard leaves in portions in the metal sieve. Remove the leaves after 15 seconds and refresh them in ice water. Once the chard is blanched, place it in a sieve and add more ice water. Now blanch the spinach in the same way and refresh them. Drain the spinach in a sieve. Finally, blanch the parsley as well. Zest the lime, then juice it. Remove the skin from the salmon fillet. Trim any thin flesh from the sides. Then cut three nice strips from the sides – approximately 2.5 x 2.5 cm wide – the same length as the terrine dish and set aside. Roughly dice the remaining salmon. Season all the salmon with salt, pepper, and lime zest and refrigerate. Generously line a terrine or loaf dish with aluminum foil, leaving enough overhang for a lid. Grease the aluminum foil with butter. Dry the chard leaves thoroughly with kitchen paper and place them in the dish, overlapping them, leaving enough overhang at the top for a lid. Squeeze the spinach well. When dry, place the spinach in a cotton cloth and dry thoroughly again. Place the spinach in a food processor with the egg white, the cup of crème fraîche, salt, and pepper and puree. Peel the shallot and roughly chop it. Place the vermouth, shallot, parsley, eggs, cream, 1 tablespoon of lime juice, 1/2 teaspoon of salt, and a generous grind of pepper in a food processor and process briefly on high speed. Add the salmon cubes and chop for one minute. Stir with a spoon and chop again. Spread half of the stuffing into the dish. Place two salmon strips to the right and left of the center, leaving a space the width of one strip between them. Fill the space between them with the spinach mixture. Fill the space to the right and left with stuffing. Place the last salmon strip on top of the spinach and arrange the remaining spinach to the right and left of it. This creates a small cube pattern of salmon and spinach. Spread the remaining stuffing on top. Tap the dish open a little to ensure everything is well packed. Place the chard leaves overlapping over the stuffing. Then close the aluminum foil lid tightly. Refrigerate the dish. Preheat the oven to 140 degrees Celsius. Fill a dish large enough for the terrine to stand comfortably with 4 cm of hot water. Place the terrine in the water bath, then transfer it to the oven and bake for one hour. Remove the terrine from the oven, let it cool, and refrigerate overnight. To serve, carefully turn the terrine out and slice it. Note: I wrapped my first pâté with blanched leeks. However, since leeks are very difficult to slice, I made the next pâtés with chard.