Three-Layer Salmon Terrine for the Holidays

For the terrine pan (English loaf pan):

For the fish mixture:

900 grams salmon fillet, skinless and boneless

1/2 cup olive oil

4 eggs

1/3 cup potato starch

1/2 cup dry white wine

1 medium onion, quartered

Zest of one lemon

Pinch of nutmeg

Salt to taste

Black pepper to taste

For the green layer:

1 cup frozen spinach, thawed and thoroughly squeezed dry

1/4 cup fresh basil leaves

For the pink layer:

1/4 cup tomato paste

1 tablespoon paprika

For the green sauce:

Bunch of watercress or spinach

1/4 cup prepared white horseradish

3/4 cup mayonnaise

1 tablespoon sugar

1 teaspoon ground black pepper

Salt to taste

Preparation instructions:

1. Preheat your oven to 190°C (375°F) and thoroughly grease a rectangular loaf pan. Lining with parchment paper makes removal easier.
2. Place the salmon, olive oil, eggs, potato starch, wine, onion, lemon zest, nutmeg, salt and pepper in a food processor. Process until the mixture becomes completely smooth and uniform.
3. Divide the mixture into three equal portions.
4. Return one portion to the food processor, add the spinach and basil, and process until the mixture turns an even green color. Transfer to the prepared pan and press down firmly to create a flat, compact layer.
5. Carefully pour another third of the plain fish mixture over the green layer to form the light-colored middle layer. Smooth gently.
6. Process the final third with the tomato paste and paprika until you achieve a smooth pink mixture.
7. Gently spread the pink mixture over the light layer, smoothing without disturbing the layers beneath.
8. Cover the pan and bake for approximately one hour, until the terrine feels firm to the touch and is cooked through at the center.
9. Cool completely, then refrigerate.
10. Once thoroughly chilled, remove from the pan and slice with a sharp knife into neat portions that reveal all three layers.

Preparing the sauce:

1. Bring a pot of water to a boil and blanch the watercress for just a few seconds.
2. Remove immediately and rinse under cold water. Squeeze thoroughly to remove all liquid.
3. Transfer to a food processor along with the horseradish, mayonnaise, sugar, pepper and salt.
4. Process into a smooth green sauce and refrigerate until serving.

To serve:

Present the terrine cold, sliced into portions, with a small amount of the green sauce on the side. The colors are revealed only when cut, creating a festive presentation perfect for a holiday meal.

Note:

The terrine is best prepared one day ahead, though it can be made up to two days before serving.

Enjoy!