Seafood Smoked Salmon and Spinach Souffle Terrine

posted by Cissy 04-04-100 3:36 PM

Smoked Salmon and Spinach Souffle Terrine

2 (10 ounce packages) frozen spinach, thawed
2 tablespoons butter
1/2 can scallions, chopped
1 tablespoon fresh dill, chopped
nutmeg and pepper to taste
6 eggs
1 tablespoon cornstarch
1 tablespoon lime juice
1/4 cup grated Parmesan cheese

1/4 cup scallions, chopped
1 teaspoon fresh dill, chopped
1 tablespoon lime juice
1 tablespoon horseradish
8 ounces Neufchatel cheese
6 1/2 ounces smoked salmon

Preheat oven to 350. Brush a 9 by 13" pan with melted butter or oil and line base and sides with parchment, extending 2" above sides.

Drain spinach. Heat butter in pan. Add onions and dill and stir over medium heat 1 minute. Add spinach and heat through. Add nutmeg and pepper and remove from heat.

Beat eggs in a medium bowl. Blend cornstarch and juice in small bowl, then combine it with eggs and spinach mixture.

Pour into prepared pan. Bake 7 minutes, or until firm to touch. Turn onto a damp dish cloth covered with parchment and sprinkle with cheese. Cover with a dish towel and cool.

Filling: Place scallions, dill, juice, horseradish and cheese in food processor bowl. Pulse 30 seconds or until smooth.

Cut spinach base into 3 strips (3 by 13" each). Place one strip on serving platter or board and spread with 1/4 of filling. Cover with half of salmon. Spread 1/4 of filling on second spinach strip and place, filling side down, atop salmon. Spread spinach strip with 1/4 of filling and place remaining salmon atop filling. Spread remaining strip with remaining filling and place atop salmon, filling side down.

Can be decorated with additional salmon. Cut terrine into 3/4 inch slices to serve.

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