This recipe for a colorful three-color terrine is perfect for Hinamatsuri (Girls' Day), celebrations, or entertaining loved ones. Finely chopped boiled spinach, mild cod, and flavorful raw salmon are each used as the main ingredients, and then carefully blended with fish cake, fresh cream, and egg whites in a food processor to create a smooth terrine mixture. This mixture is then beautifully layered in a loaf pan and slowly baked in a water bath. After it has cooled slightly, it is chilled in the refrigerator until firm, resulting in a beautiful terrine with a vibrant cross-section. It is a visually stunning dish that will be the star of any table.