Salmon Terrine with Blood Orange Chutney

A great spinach recipe for every taste:

Preheat the oven to 180 degrees (convection oven 160 degrees , gas mark 2-3).

Rinse and clean the spinach leaves and blanch briefly in a saucepan of salted water, drain well and lay out on the surface. Cut the salmon fillet into strips and place in a cutter with the coriander, salt and pepper and chop well. Then add the whipped cream to and continue to blend until nice and smooth and glossy. (It is important to process the fish and whipped cream well chilled.) Grease a baking dish (about 800 ml capacity) with olive oil, line with the spinach leaves. Cut smoked salmon into strips about 2 cm thick. Cover with spinach. Carefully pour half of the fish farce into the prepared tureen, then put in the fish strips, pour the remaining farce on top and cover with spinach. Place the tureen in the water bath and cook in the heated stove for about 35-45 minutes, then remove and rest for 15 minutes.

For the blood orange chutney, remove the peel from the oranges so that no white skin remains attached to the flesh, then scoop out the fruit fillets over a baking dish to collect the resulting juice. Remove the peel from the onions and cut them into thin strips. Squeeze the juice from the lime. Put the sugar in a frying pan and caramelize, add the butter and the onions.

Sauté briefly and add the collected blood orange juice and p

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