Terrine De Saumon Aux Epinards

1. 1

   Cook the spinach (previously unfrozen) for 7 minutes in salted boiling water.

2. 2

   Cool under cold water then drain and squeeze out as much water as you can.

3. 3

   Butter 4 souffle dishes and line them with the salmon leaves.

4. 4

   Salt to taste; leave a large enough part outside the dish so that you can fold it back later.

5. 5

   Finely chop the spinach and put in large bowl.

6. 6

   Add the cream, eggs, nutmeg, salt and pepper and mix.

7. 7

   Evenly fill the 4 dishes with spinach mixture and cover with the outside part of the salmon leaves.

8. 8

   Bake in preheated oven at 400u00b0F for 10 minutes.

9. 9

   Invert the dishes on serving plates to remove terrines.

10. 10

    Serve them right away on a rice pilaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.