Smoked Salmon Terrine With Spinach
Published December 16, 1995
- Total Time
- 3 hours 45 minutes
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Ingredients
1 pound fresh spinach, stems removed
salt
½ pound (2 sticks) unsalted butter, at room temperature, plus butter for buttering the terrine
1 tablespoon Worcestershire sauce
½ teaspoon Tabasco sauce
1 pound smoked salmon, cut in thin slices
Nutritional analysis per serving (6 servings)
3 grams carbs; 99 milligrams cholesterol; 379 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 20 grams saturated fat; 34 grams fat; 2 grams fiber; 611 milligrams sodium; 16 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the spinach in three changes of cold water and drain it. Put it in three quarts of boiling salted water (not in an aluminum pot), and cook vigorously over high heat for four minutes. Plunge the spinach in ice water to cool it. Drain. Press the excess water out of the spinach by forming it into a ball in your hands and squeezing it.
- Step 2
Put the spinach, butter, Worcestershire sauce and Tabasco in a food processor. Process until you have a smooth paste.
- Step 3
Butter the bottom and sides of a one-and-a-half-quart terrine mold. Then line the mold with parchment paper.
- Step 4
Fill mold with layers: thin sliced salmon alternating with one-fourth-inch spinach layers. The bottom and top layers should be salmon.
- Step 5
Refrigerate for at least three hours before serving. To remove the terrine from its mold, invert it over a serving plate. If necessary, slip a knife between the parchment paper and the mold, or lower the mold into hot water for a few minutes before inverting it. Cut the terrine in one-fourth-inch slices with a knife that is dipped in hot water before each cut.
The paste should be prepared with the ingredients at room temperature, because if it is too cold it tends to separate.
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