Layered Salmon Spinach Terrine
|Fresh spinach||1 Pound|
|Green onions||6 , finely chopped|
|Butter/Margarine||3 Tablespoon, melted|
|Lightly smoked salmon||1⁄2 Pound|
|Finely crumbled french bread||2 Cup (32 tbs), lightly packed|
|Whipping cream||2 Cup (32 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|White pepper||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Sole fillets||1 1⁄2 Pound (Otherwise Use Any Other Mild Flavored Lean White Fish)|
|Cream sauce||1 Tablespoon|
Remove stems from spinach; wash leaves thoroughly, and pat dry.
Finely chop leaves.
Saute spinach and green onions in butter 1 to 2 minutes or until vegetables are limp.
Carefully remove bones from salmon; set salmon aside.
Combine remaining ingredients except sole and Sour Cream Sauce; set mixture aside.
Cut sole into 2 inch pieces.
Position knife blade in food processor bowl; add half of sole, and top with cover.
Process 45 seconds or until smooth.
Add half of bread mixture to processor bowl; replace cover, and process 30 seconds or until mixture is smooth.
Spoon sole mixture into a large bowl.
Repeat with remaining half of same ingredients.
Stir sole mixtures together.
Spread 1 1/4 cups of pureed sole mixture in a buttered 9 x 5 x 3 inch loaf pan.
Smooth sole mixture layer with the back of a spoon.
Place salmon and 1 1/2 cups sole mix ture in bowl of food processor; process 30 seconds or just until mixture is smooth.
Carefully spread salmon mixture over pureed sole mixture; smooth with the back of a spoon.
Spread 1 1/4 cups sole mixture over second layer.
Combine spinach mixture and 2 cups pureed sole mixture; spread spinach mixture over third layer.
Smooth with the back of a spoon.
Cover loafpan with buttered wax paper cut just larger than the top of pan.
Fit aluminum foil over wax paper and top of pan, and crimp tightly to top of pan.
Carefully prick holes through foil and wax paper in several places to allow steam to escape.
Place loafpan in a 13 x 9 x 2 inch baking pan.
Fill baking pan with hot water to reach halfway up sides of loaf pan.
Bake at 350° for 1 hour and 15 minutes to 1 hour and 25 minutes or until terrine starts to rise above the rim of loafpan and top is firm and springy to the touch.
Remove wax paper and foil; allow terrine to cool.
When warm to the touch, pour off excess liquid.
Cool ter rine completely; cover and refrigerate at least 8 hours.
Invert terrine onto a platter; let stand at room temperature 30 minutes.
Slice with an electric knife.