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Categories:Viewed: 36 - Published at: 2 years ago
Ingredients
- 1 1/3 lbs fresh salmon fillets, cut in thin leaves
- 2 lbs frozen spinach
- 2 eggs
- 4 tablespoons sour cream
- 3 tablespoons olive oil
- salt & pepper, to taste
Method
- 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.
