We need the products you see in this picture.

To wash spinach.

Boil for 1 min and immediately put in ice water so it does not change the color.

RUB on a small grater crab sticks. Add dissolved in fish broth gelatin, leaving 2-3 tbsp.

In warm cream to put a pinch of saffron.

Perch mince. 2\3 of the stuffing mix, spinach, onions and garlic, and 1\3 with cream and saffron. Grind both of the hand blender to colors are mixed homogeneously.

To atlanterhavet green leaves of the leeks.

Cool and spread out along.

Pictures not very high quality out, but I'll write in detail, I hope that you will understand. You need to take the plastic square shape and one corner to fill in the meat of pike perch with spinach. In the middle put a crab stick Packed in a sheet of nori. Put on a layer of forcemeat of pike perch (green) nori sheet. On nori put the minced pike-perch with cream and saffron (yellow). Cover the yellow layer with a sheet of nori and put to boil in a steamer for 20 min. so that the angle was at the bottom. When minced fish is ready, take it out, gently pull out and leave to cool slightly. Free corner to fill in grated crab meat with gelatin. In the middle to put a crab stick Packed in a sheet of nori. Put in refrigerator for 1-2 hours. When the terrine has cooled, you need to get it out of the fridge and carefully remove from the form, turning on the Board. If at first you don't succeed, trim the edges with a knife, toga definitely will drop))). After that, our rectangular terrine you need to wrap the leaves of the leeks, coat them on top of the gelatin so that it shone. To finally put to harden in refrigerator.

When the terrine is ready, cut it into portions and serve with fresh vegetables and herbs.

So he might look at a Banquet dish.