Mini Cod And Spinach Terrines

Name: Mini Cod And Spinach Terrines
Ingredients: 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

10 ingredients

2 steps

Ingredients

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

Directions

1

Preheat oven to 325°F. 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.
2

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.