Terrine with spinach, salmon and cheese
8 servings
45 minutes
Terrine with spinach, salmon, and cheese is an exquisite dish of French cuisine that combines the tenderness of salmon, the creamy texture of cheese, and the fresh taste of spinach. The origins of this dish trace back to traditional French appetizers where terrine served as an elegant decoration for festive tables. Baked spinach forms a light base while layers of savory salmon and aromatic cheese add richness to the flavor. The terrine has a refined yet harmonious texture—soft yet firm—making it ideal for serving chilled. It is often presented sliced into neat pieces adorned with salmon rosettes and fresh lemon. It pairs excellently with baguette, white wine or a light sauce, making it a perfect choice for both family dinners and festive receptions.
1
Thaw 2 packs of chopped spinach, squeeze out, and dry.
- Frozen spinach: 800 g
2
Grease a rectangular mold (mine is 25*13) with oil, line the bottom and sides with parchment paper, allowing the paper to extend over the edges for easy removal with the spinach.
- Butter: 30 g
3
Melt the butter, add 3/4 cup of chopped green onions and 1 tbsp of dill, sauté for 1 minute while stirring. Add spinach and heat through. Season with nutmeg and pepper, then turn off the heat.
- Green onion tops (scallion greens): 100 g
- Dill: 2 tablespoons
- Frozen spinach: 800 g
- Nutmeg: to taste
- Ground black pepper: to taste
4
Lightly whisk the eggs in a bowl, add a little salt. Mix cornstarch with 1 tablespoon of lemon juice until smooth, then incorporate it into the eggs.
- Chicken egg: 5 piece
- Cornstarch: 1 tablespoon
- Lemon juice: 3 tablespoons
5
Add spinach to the eggs and pour into the prepared mold.
- Frozen spinach: 800 g
6
Bake in a preheated oven at 180 degrees for 10-13 minutes.
7
Remove the spinach from the mold, sprinkle with parmesan, cover with a napkin, and let it cool.
- Grated Parmesan cheese: 50 g
8
Preparing the filling: mix 1/4 cup of green onions, 1 tbsp of chopped dill, 1 tbsp of horseradish, 2 tbsp of lemon juice, and cheese until somewhat homogeneous. Neuchâtel had to be replaced with Camembert...
- Green onion tops (scallion greens): 100 g
- Dill: 2 tablespoons
- Horseradish: to taste
- Lemon juice: 3 tablespoons
- Neufchatel cheese: 250 g
9
We cut the cooled spinach block into 3 crosswise layers. We cover the bottom strip with cheese filling and place 1/3 of thinly sliced smoked salmon or a bit more on top. There will be 2 layers of salmon, but it makes sense to save some for decoration.
- Neufchatel cheese: 250 g
- Smoked salmon: 300 g
10
Spread the cheese filling on the second layer of spinach and place it on top of the first layer with salmon, filling side down. The salmon is pressed between the two layers of spinach with the cheese filling. Repeat the procedure. Allow the terrine to sit in the refrigerator to firm up.
- Neufchatel cheese: 250 g
- Smoked salmon: 300 g
11
We serve the terrine sliced into pieces about 2 cm thick. We decorate it with rolled salmon or lemon in rose shapes.
- Smoked salmon: 300 g
- Lemon juice: 3 tablespoons