Seafood · ALWAYS FREE
Salmon & spinach terrine
Fresh salmon, finely chopped spinach and cream bake gently into a chilled sliceable terrine.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 325°F (165°C). Line an 8-by-4-inch (20-by-10 cm), at least 2 1/2-inch (6 cm) deep metal loaf pan with parchment, leaving lifting tabs. Wilt spinach in a nonstick skillet over medium heat for 3–5 minutes, stirring until released water evaporates. Spread on a plate and refrigerate 10 minutes, then chop finely; retain all spinach.
- Keep salmon and cream refrigerated until blending. Check salmon for bones, cut into cubes and process with eggs, cream, lemon juice, salt and pepper just until a smooth thick mixture forms, stopping to scrape the bowl. Fold in all spinach and dill. Transfer to the lined pan, smooth gently and cover loosely with foil without touching the mixture.
- Set loaf pan in a larger roasting pan on the oven rack. Carefully pour hot water into the outer pan to halfway up the loaf pan, without splashing into the fish. Bake 50–65 minutes, until the center is set and a thermometer reads at least 165°F (74°C). Lift the loaf pan out with dry oven mitts; leave the hot water bath to cool before moving it.
- Cool the loaf on a rack for 20 minutes, then refrigerate promptly in its pan, loosely covered until cold. Chill at least 5 hours and until the center is 40°F (4°C) or colder; a warm refrigerator or deeper pan may take longer. Cover once cold. Lift out, remove parchment and cut into 12 equal slices. Serve 2 slices per person, keeping the rest refrigerated. Use within 3 days; do not leave out over 2 hours, or 1 hour above 90°F (32°C).
Estimated nutrition
Per serving · 1 of 6- Calories
- 288 kcal
- Protein
- 20.4 g
- Total carbohydrate
- 1.9 g
- Total fat
- 21.9 g
- Total sugars
- 0.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All cream, eggs and fish mixture counted, divided into six equal portions. No bread, sauce or salad included. Gluten-free requires checked cream and seasonings and suitable cross-contact handling. Contains fish, egg and milk.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Gluten-Free: Complete ingredient review of Salmon & spinach terrine: raw skinless boneless Atlantic farmed salmon; raw spinach; whole egg; heavy whipping cream; lemon juice; fresh dill; salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
