Terrine De Saumon Aux Epinards

Recipe by Alskann
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the spinach (previously unfrozen) for 7 minutes in salted boiling water.
  • Cool under cold water then drain and squeeze out as much water as you can.
  • Butter 4 souffle dishes and line them with the salmon leaves.
  • Salt to taste; leave a large enough part outside the dish so that you can fold it back later.
  • Finely chop the spinach and put in large bowl.
  • Add the cream, eggs, nutmeg, salt and pepper and mix.
  • Evenly fill the 4 dishes with spinach mixture and cover with the outside part of the salmon leaves.
  • Bake in preheated oven at 400°F for 10 minutes.
  • Invert the dishes on serving plates to remove terrines.
  • Serve them right away on a rice pilaf.
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