Salmon and Spinach Terrine with Yogurt Sauce
My friend from France, Delphine (@ohlagourmande) who is an incredible cook and blogger, published this recipe not so long ago. I could not wait to try it in my new log mold: It is so delicious, I made it twice in a week! Of course you will find Delphine’s recipe right HERE!
I hope you will enjoy this recipe as much as I did! Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Salmon and Spinach Terrine with Yogurt Sauce
This Salmon and Spinach Terrine is perfect to be enjoyed as a light fare. It will save you time in the kitchen as it is made ahead of time!
Equipment
Ingredients
SALMON AND SPINACH TERRINE
- 16 oz (450 g) salmon filets (Cut into Chunks)
- 2 eggs
- 1 (2 g) gelatin sheet (Optional use: 2gr agar-agar instead)
- 1 lemon (Juice Only)
- 1/3 cup (80 g) Meyer Lemon Oil
- 2/3 cup (130 g) Greek yogurt
- 2 oz (55 g) Fresh Baby Spinach Leaves
- 1 tsp (6 g) Lavender Salt
- Pepper Mill (Timut is the Best!)
YOGURT SAUCE
- 1 cup (245 g) Greek yogurt
- 2 Tbsp (30 g) Tahitian Lime Oil
- 2 Tbsp (30 g) lime juice (From 1 Lime)
- 2 Tbsp (10 g) fresh chives (Chopped)
- 1 Garlic Clove (Chopped)
- 1/2 tsp (3 g) Lavender Salt
Instructions
- Place your Flexipat® Log Mold on the top of your Small perforated baking sheet.
- Preheat oven to 350F/180C.
SALMON AND SPINACH TERRINE
- Place the gelatin in a small bowl full of cold water. Let it set for 10min.
- Use the citrus press to juice the lemon directly in your small sauce pan and heat on low until it starts to simmer. Remove from heat and drop the scooped gelatin in. Stir until desolved.
- In your blender, add your fresh salmon chunks. Then, add the eggs, meyer lemon oil, Greek yogurt, cooled lemon juice, lavender salt and Pepper (Season to Taste). Then, blend until you have a smooth cream. Transfer 2/3 of the salmon cream to your mixing bowl. Set aside.
- In your blender, add the spinach baby leaves to the remaining 1/3 of your preparation. Blend into a purée.
ASSEMBLY
BAKE!
- Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your terrine from 35min). It is ready when the toothpick inserted into the center comes out clean.
- Once your Salmon and Spinach Terrine is out of the oven, let it cool down completely in the mold, then film to contact and refrigerate for at least 4 hours before unmolding. (Best is always overnight).
YOGURT SAUCE
- In your mixing bowl, whisk the Greek yogurt and lime olive oil together. Use the citrus press to juice the lime directly into your preparation.
- Place the garlic clove and fresh chive into your Mini Herb Chopper. Give it a few turns to chop it to your liking. Then, combine it to your yogurt preparation, season with lavender salt. Keep refrigerated and serve as a side to your Terrine. Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 115kcal | Carbohydrates: 3g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 443mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 699IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
Un grand merci pour ta confiance, je me permets de te prendre une photo pour une future mise à l’honneur
Belle soirée
Coucou Delphine! Un vrai regal et cela faisait tellement longtemps que je n’en avais pas mangé! Merci pour la superbe recette. Grosses Bises! ~Nessa