Seafood Spinach terrine with Spinach Herb dressing

Recipe Categories : | Terrines | All Seafood | Spinach | Redfish | Trout | Dressings | Appetizers |

Ingredients :

• 20 English spinach leaves
• ¼ cup water
• ¼ cup dry white wine
• 400g Redfish fillets (or other white fish )
• 1 tbsp gelatine
• ¼ cup water, extra
• 2 tbsp chopped fresh chives
• ¼ cup cream
• ¼ cup lemon juice
• 400g smoked trout
• 200g butter
• 2 tbsp cream, extra
• 1 tbsp lemon juice, extra
  for Spinach Herb dressing :
• 20 English spinach leaves
• ¼ cup chopped fresh parsley
• ¼ cup fresh chives
• ½ cup water
• 2 egg yolks
• 1 tspn French mustard
• 1½ tbsp lemon juice
• 1 cup oil
• 1 tbsp hot water

Preparation and Cooking Instructions :

1. Lightly oil 8cm x 25cm loaf pan, line with plastic wrap. Boil, steam or microwave spinach until wilted, rinse under cold water, pat dry with absorbent paper.
2. Add water and wine to small frying pan, bring to boil, reduce heat, add Redfish fillets, simmer, uncovered, for about 2 minutes or until cooked; drain and cool.
3. Sprinkle gelatine over extra water in small bowl, stand in small pan of simmering water, stir constantly until gelatine is dissolved.
4. Blend or process Redfish fillets until smooth, transfer to medium bowl, stir in chives, cream, juice and gelatine.
5. Remove flesh from smoked trout, discard any bones and skin. Blend or process with butter, extra cream and extra juice until smooth.
6. Spread half the smoked trout filling into dish, then top with spinach leaves, then spread with Redfish filling. Top with spinach leaves then remaining smoked trout filling. Cover, refrigerate overnight. Serve with dressing.
7. For spinach herb dressing : Place spinach, parsley, chives, and water in medium saucepan. Bring to boil, reduce heat, simmer, covered for 10 minutes. Drain spinach mixture; cool. Blend or process egg yolks, mustard and juice until smooth. Add oil gradually in thin stream while motor is operating, add water and spinach mixture; blend until combined.