Cut a 1 cm wide strip from the salmon fillet, which should be as long as the casserole dish. Cut pike and salmon fillets separately into 2 cm cubes and season with pepper, nutmeg, salt and a little juice of a lemon. Rinse spinach and blanch briefly, then rinse and place on a kitchen towel. Wrap the salmon strip in spinach leaves, chop remaining spinach.
Separately, prepare the seasoned fish cubes into a farce in a cutter. At the end add a little bit of whipped cream and cut again for 30 seconds. Spread both fish farces separately through a fine sieve. Mix the pike with chopped dill, the salmon with finely chopped spinach and Pernod.
Grease the casserole dish with oil. First pour in the salmon farce and spread it smoothly. Place the salmon fillet with spinach on top, then pour the pike farce over it and smooth it down. Close the baking dish tightly with aluminum foil and cook in a bain-marie at 90 °C for approx.
Then cool the terrine in the mold for 3-4 hours. Carefully loosen the edges of the terrine with a pointed kitchen knife and turn the terrine out. Cut into slices about 1 cm thick and serve with lettuce and chive yogurt.
Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?