Wash the spinach leaves and blanch for approx. 3 minutes in salted, boiling water. Remove with a slotted spoon and rinse immediately in cold water. Dry the leaves and then lay them leaf by leaf in 2 rows, next to each other or a little on top of each other (lay out a little longer, like the size of the terrine shape). Cover the resulting spinach bed with the salmon, brush with cream horseradish and form a roll from it (cigar Ø approx. 2 cm).
Line a correspondingly large terrine form (approx. 750 ml, semicircular form), evenly and covering (closed) with the smoked salmon slices. If possible, the salmon slices should overhang slightly, protrude. At the end they are placed on top of each other and form the bottom after falling (otherwise put some salmon aside for the flooring).
Prepare the gelatine according to the instructions (soak or stir). Drain the cream cheese in a colander. Use a hand blender to puree the rest of the smoked salmon and cream cheese in a bowl. Now add the finished or the self-made herbal cream, season with the honey, salt and lemon juice and stir in the grated lemon zest.
Dissolve the gelatine (water bath, microwave !!!). Gradually add 3 - 4 tablespoons of the herbal cream to the dissolved gelatine and stir until smooth with a whisk. Then the gelatine is worked into the herbal cream, stirring constantly.
Pour part of the mixture evenly into the terrine dish and smooth it out with a spoon. Cut the salmon / spinach roll to the length of the shape and place on top. Finally, there is another layer of herbal cream.
Now the overhangs, that which protrudes from the smoked salmon slices, are turned inwards and covered with the rest of the smoked salmon, so that a closed shape is created. Chill the terrine for at least 6 hours.
Before turning over, you should carefully remove the shape from the edge with a spatula. After the terrine mold has been turned over, it is garnished with the ground pepper and the chopped pistachio nuts.
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