Spinach Terrine
4 servings
30 minutes
Spinach terrine is an exquisite dish of French cuisine, embodying a harmony of flavors and textures. Its history traces back to classic French terrines traditionally made from meat or fish. In this version, juicy spinach combines with delicate cheeses and nuts, creating a delightful balance of freshness and richness. The creamy notes of 'Almette' and Parmesan cheeses are complemented by the spiciness of tarragon and garlic, while walnuts add a light crunch. The terrine rests in the refrigerator to develop flavor and is garnished with aromatic rosemary sprigs before serving. It is perfect as an elegant appetizer for a festive table or as a light summer dinner. This dish embodies sophistication and simplicity, allowing one to enjoy the richness of French gastronomy.
1
Mix the soft cheeses until smooth.
- Almette with yoghurt (cream cheese): 2 jars
- Mould-ripened cheese: 300 g
2
At the same time, we boil fresh spinach - add it to boiling salted water and cook for 2-3 minutes. Then we chop it.
- Fresh spinach leaves: 2 bunchs
3
In a blender, we chop walnuts, dill, tarragon, and garlic.
- Walnuts: 65 g
- Dill: 0.5 bunch
- Tarragon: 0.3 bunch
- Garlic: 2 cloves
4
Line the bottom of the baking dish with film, leaving edges to fold over the top to cover the terrine.
5
Layer or mix in the form (cheese paste - filling - parmesan - spinach - parmesan - filling - cheese paste).
- Parmesan (Parmigiano Reggiano): 100 g
- Fresh spinach leaves: 2 bunchs
6
We wrap the edges, press them down, and leave them in the fridge overnight.
7
Place on a plate, optionally garnish with sprigs of rosemary.
- Tarragon: 0.3 bunch
