|Tomato dill butter||1 Tablespoon|
|Skinless salmon fillets/1 1/4 lbs. salmon steaks||1 Pound|
|Whipping cream||3⁄4 Cup (12 tbs)|
|White pepper||1⁄8 Teaspoon|
|Spinach||1 1⁄4 Bunch (125 gm), stems removed (Or 1 Large Bunch)|
|Water||1⁄4 Cup (4 tbs)|
|White pepper||To Taste|
|Dill sprigs/Chopped chives||1|
|Shallot/1 large green onion, white portion only, chopped||1 Medium|
|Tomatoes||2 Medium, peeled seeded and chopped|
|Chopped dill/1 teaspoon dill weed||4 Teaspoon|
|Butter||1⁄4 Cup (4 tbs) (At Room Temperature)|
Prepare Tomato-Dill Butter; set aside.
Preheat oven to 350F (175C).
Butter 6 individual souffle dishes, ramekins or timbale molds.
If using salmon steaks, remove skin and bones.
Cut salmon into pieces.
In a blender or food processor fitted with a metal blade, puree salmon pieces.
With machine running, add egg whites, cream, 1 teaspoon salt and 1/8 teaspoon white pepper.
Process until blended.
Spoon salmon mixture into a medium bowl.
Cover and refrigerate until chilled.
Spoon chilled salmon mixture into dishes or molds until half full.
Center 1 tablespoon Tomato-Dill Butter on top of each.
Fill molds to top with remaining salmon mixture, completely encasing butter.
Tap molds gently on counter to remove air bubbles.
Smooth tops with a spatula.
Place molds in a large baking pan.
Pour boiling water into baking pan to a depth of 1 to 2 inches or half depth of molds.
Bake 20 to 30 minutes or until a skewer inserted in center comes out clean.
Meanwhile, stack 10 to 12 spinach leaves on top of one another; roll lengthwise, jelly-roll fashion.
Cut crosswise in 1/2-inch slices.
Repeat with remaining leaves.
Place butter and water in a large skillet; bring to a simmer.
Add spinach; cook about 30 seconds or until tender.
Drain off liquid; season spinach with salt and white pepper to taste.
Spoon evenly onto individual serving plates.
Run a sharp knife around edge of each hot mold.
Invert mold in center of spinach; remove mold.
Garnish tops of mousseline with dill sprigs or chives.