• 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

• Layer your preparation directly into your Flexipat® as follow: First the salmon preparation as evenly as possible. Then, the spinach preparation. Flatten with your spatula.
  

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!