Mini Cod And Spinach Terrines
- 1 tsp oil
- 10.5 oz spinach
- 1 lb cod fillets, cut into small pieces
- 2 None egg whites
- 3 None small onions, peeled and finely diced
- 1 None lemon, juiced
- 1 1/4 cups heavy cream + 4 tbsp
- None None sweet smoked paprika, to taste
- 8.75 oz quark or cottage cheese
- 5 sprigs fresh dill, finely chopped + extra for garnish
- Preheat oven to 325u0b0F. Grease 6 mini loaf pans. Heat oil in a saucepan and saute spinach over low heat for 1-2 mins, stirring. Season then remove from heat. In a food processor, puree cod and egg whites for 30 seconds. Add spinach, 2 onions, 1/2 the lemon juice and 1 1/4 cups cream and puree for 30 seconds. Season and add paprika to taste. Transfer to prepared pans, smooth out then place in a roasting pan. Fill roasting pan with hot water halfway up the sides of loaf pans. Bake for 35 mins. Allow to cool for 15 mins.
- Meanwhile, mix quark (or cottage cheese, if using), dill, remaining cream, onion and lemon juice and season. Remove terrines from loaf pans and arrange on serving plates. Garnish with dill and serve with quark dip.
oil, spinach, cod fillets, egg whites, onions, lemon, heavy cream , sweet smoked paprika, cottage cheese, dill
Taken from recipes-plus.com/api/v2.0/recipes/18632 (may not work)