Terrine De Saumon Aux Epinards Recipes

Steps:

• 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.

Steps:

• Preheat oven to 400 degrees and bake pastry shell for 9-10 minutes.
• Remove from oven and allow to cool.
• Reduce oven temperature to 375 degrees.
• Cook the shallots or onions for a moment in the butter.
• Add the spinach and stir over moderate heat for several minutes to evaporate all its water.
• Stir in salt, pepper and nutmeg and taste carefully for seasonings and set aside.
• Beat the eggs, cream and seasonings in a mixing bowl.
• Gradually stir in spinach mixture.
• Pour into partially baked pastry shell.
• Sprinkle with cheese and dot the top with butter.
• Bake at 375 degrees for 25 - 30 minutes.
• The quiche is done when a knife plunged into the center comes out clean. Serve immediately.
• Note: If adding bacon, press pieces into bottom of the pastry shell before filling.