Salmon and spinach terrine

4 cups packed fresh spinach leaves
1 pound cod, skinned and boned
1 cup dried bread crumbs
3 eggs
1-1/4 cups light cream or half-and-half
One 12-ounce fresh salmon fillet, boned and skinned
1/2 teaspoon ground nutmeg
Salt and freshly ground pepper to taste
Mixed salad greens for serving
Cherry tomatoes for garnish

1. Preheat the oven to 350 F. Blanch the spinach in boiling salted water until the leaves are limp, 1 to 2 minutes. Drain and plunge into cold water. Drain again and squeeze spinach dry. Transfer the spinach to a blender or food processor. Add the cod, bread crumbs, eggs, and cream or half-and half and process until smooth.
2. Line an 8 by 3-3/4 by 2-1/2 inch glass loaf pan with aluminum foil and brush lightly with cooking oil. Spoon half the spinach mixture into the pan. Cut the salmon into 1/2 inch thick crosswise slices. Lay the slices of salmon on top of the spinach mixture and sprinkle with nutmeg, salt, and pepper. Spoon the remaining spinach mixture over the top. Cover with another piece of greased foil, place the loaf pan in a baking dish, and add hot water to come two thirds up the sides of the loaf pan. Bake for 1-1/4 hours. Remove both pans from the oven and let the terrine cool in the water bath for 2 to 3 hours. Remove from the water bath and refrigerate for at least 12 hours or up to 24 hours.
3. To serve, loosen the sides of the terrine with a warm knife and unmold onto a serving plate. Cut into 8 slices and serve over a bed of mixed greens garnished with cherry tomatoes.