Layered Salmon And Spinach Terrine Recipe
My passion for Layered Salmon And Spinach Terrine grew during high school days. Once tasted, I am sure you would love to prepare this Layered Salmon And Spinach Terrine recipe for your dear ones!
Summary
Ingredients
1 pound fresh spinach
6 green onions with tops, finely chopped
3 tablespoons butter
1/2 pound lightly smoked salmon (pink salmon preferred)
11/2 pounds sole fillets or any other mild-flavored lean white fish
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon white pepper
2 cups finely crumbled, lightly packed French bread
2 cups whipping cream
2 eggs
1/4 cup lemon juice Sour Cream Sauce Fresh parsley sprigs (optional)
Directions
Remove stems from spinach; wash leaves thoroughly, and pat dry.
Finely chop leaves.
Saute spinach and onions in butter 1 to 2 minutes or until vegetables are limp.
Set aside.
Carefully remove bones from salmon; set salmon aside.
Cut sole into 2-inch pieces.
Position knife blade in processor bowl; add half of sole, and top with cover.
Process 45 seconds or until smooth.
Add half of next 7 ingredients to processor bowl; replace cover, and process 30 seconds or until mixture is smooth.
(Mixture should hold shape softly.) Spoon fish mixture into a large bowl.
Repeat with the remaining sole, seasonings, bread crumbs, cream, egg, and lemon juice.
Stir the fish mixtures together.
Spread 1 cup of pureed sole mixture in a buttered 9- x 5- x 3-inch loaf pan Smooth layer with the back of a spoon Place salmon and 1 cup sole mixture in bowl of a food processor; process 30 seconds or just until mixture is smooth Carefully spread salmon mixture over first layer; smooth with a spoon.
Spread 1 cup sole mixture over second layer.
Combine spinach mixture with 2 cups pureed sole mixture; spread spinach mixture over third layer.
Smooth with the back of a spoon.
Spread remaining sole mixture over spinach layer; smooth top with back of a spoon.
Cover top of terrine with buttered waxed paper cut just larger than the top of pan.
Fit foil over waxed paper and top of pan and crimp tightly to top of pan.
(Do not cover sides of dish with foil.) Carefully prick holes through foil and waxed paper in several places to allow steam to escape.
Place loaf pan 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 the loaf pan and top is firm and springy to the touch.
Remove waxed paper and foil; allow terrine to cool.
When warm to the touch, pour off excess liquid.
Cool completely; cover and refrigerate overnight.
Invert terrine onto a platter; let stand at room temperature 30 minutes.
Slice with an electric knife.
To serve, spoon a small amount of Sour Cream Sauce on each serving plate; place terrine slices over sauce, and garnish with parsley if desired.
Finely chop leaves.
Saute spinach and onions in butter 1 to 2 minutes or until vegetables are limp.
Set aside.
Carefully remove bones from salmon; set salmon aside.
Cut sole into 2-inch pieces.
Position knife blade in processor bowl; add half of sole, and top with cover.
Process 45 seconds or until smooth.
Add half of next 7 ingredients to processor bowl; replace cover, and process 30 seconds or until mixture is smooth.
(Mixture should hold shape softly.) Spoon fish mixture into a large bowl.
Repeat with the remaining sole, seasonings, bread crumbs, cream, egg, and lemon juice.
Stir the fish mixtures together.
Spread 1 cup of pureed sole mixture in a buttered 9- x 5- x 3-inch loaf pan Smooth layer with the back of a spoon Place salmon and 1 cup sole mixture in bowl of a food processor; process 30 seconds or just until mixture is smooth Carefully spread salmon mixture over first layer; smooth with a spoon.
Spread 1 cup sole mixture over second layer.
Combine spinach mixture with 2 cups pureed sole mixture; spread spinach mixture over third layer.
Smooth with the back of a spoon.
Spread remaining sole mixture over spinach layer; smooth top with back of a spoon.
Cover top of terrine with buttered waxed paper cut just larger than the top of pan.
Fit foil over waxed paper and top of pan and crimp tightly to top of pan.
(Do not cover sides of dish with foil.) Carefully prick holes through foil and waxed paper in several places to allow steam to escape.
Place loaf pan 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 the loaf pan and top is firm and springy to the touch.
Remove waxed paper and foil; allow terrine to cool.
When warm to the touch, pour off excess liquid.
Cool completely; cover and refrigerate overnight.
Invert terrine onto a platter; let stand at room temperature 30 minutes.
Slice with an electric knife.
To serve, spoon a small amount of Sour Cream Sauce on each serving plate; place terrine slices over sauce, and garnish with parsley if desired.
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