Salmon And Spinach Terrines

• 5-6 tbsp olive oil
• 7 oz salmon fillets, skin removed
• 1/2 cup white wine
• 13.5 oz baby spinach, a few leaves reserved for garnish
• 1 clove garlic, finely chopped
• 1/3 cup pine nuts, toasted
• 1 oz Parmesan cheese, chopped
• 1 tsp butter, melted
• 1-2 tbsp creme fraiche
• 1/2 None lime, zested and juiced
• 1 tsp powdered gelatin
• 1 None lemon, juiced

1. Heat 1 tbsp oil in a nonstick frying pan. Season salmon fillets then saute for 1-2 mins. Add wine and 1/2 cup water. Cover and cook for 7 mins. Set aside to cool.
2. Meanwhile, in a blender, combine spinach, garlic, pine nuts and Parmesan. Slowly blend in remaining oil. Set aside.
3. Flake salmon then combine with melted butter, creme fraiche, lime zest and lime juice. Set aside.
4. Bloom gelatin in 1 tbsp water for 5 mins. Combine with 2 tbsp lemon juice and gently heat until melted. Combine with remaining lemon juice.
5. To assemble terrines, distribute spinach puree between serving glasses. Add salmon cream then lemon gelee. Chill for around 1 hour. Garnish with reserved spinach leaves.

olive oil, salmon, white wine, baby spinach, clove garlic, pine nuts, parmesan cheese, butter, crueme fraueeche, lime, powdered gelatin, lemon

Taken from recipes-plus.com/api/v2.0/recipes/31057 (may not work)