Salmon Terrine Scallops & Spinach

400 g salmon fillet without skin
500 g spinach in branch
12 scallops
250 g clotted cream
½ tsp SIDS CRAZY LEMON
4 eggs
30 g butter + 20 g for the mold
1 pinch nutmeg
2 cups bouillon, more if required
SIDS SALT & PEPPER to taste

Bring the broth to a boil. Dip salmon and poach for 10 minutes. Drain, de-bone and shred the flesh into a bowl then season with SIDS SALT & PEPPER to taste. Rinse and peel the scallops then cut them in half longways. Add them to the bowl.
Whip the cream, SIDS CRAZY LEMON and the eggs. Pour half of the mixture into the bowl.
Rinse and spin the spinach. Put 30 g of butter in a saucepan, add the spinach and cook for 5 minutes.
Pour them into a blender, season with SIDS SALT & PEPPER then slowly add the rest of the cream/egg mixture.
Preheat the oven to 150°C. Line a terrine with buttered oven paper. Pour in a layer of the salmon and scallops mixture. Cover with half of the spinach mixture. Pour a new layer of salmon and scallops. Cover with spinach and finish with a layer of salmon. Place the terrine in a bain-marie and bake 45 minutes.
Take the terrine out of the oven and bain-marie. Let cool before unmolding. Serve with a green salad.