Smoked Salmon Terrine With Spinach

Name: Smoked Salmon Terrine With Spinach
Total time: 3 h 45 min
Yield: 6 servings
Ingredients: 1 pound fresh spinach, stems removed; salt; 1/2 pound (2 sticks) unsalted butter, at room temperature, plus butter for buttering the terrine; 1 tablespoon Worcestershire sauce; 1/2 teaspoon Tabasco sauce; 1 pound smoked salmon, cut in thin slices

Recipe from Andre Soltner and Seymour Britchky

Adapted by Moira Hodgson

Total Time: 3 hours 45 minutes
Rating: 3(15)
Comments: Read comments

Featured in: FOOD; A Hint of Smoked Salmon and Holiday Dishes Past

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Ingredients

Yield:6 servings

1pound fresh spinach, stems removed
salt
½pound (2 sticks) unsalted butter, at room temperature, plus butter for buttering the terrine
1tablespoon Worcestershire sauce
½teaspoon Tabasco sauce
1pound smoked salmon, cut in thin slices

Ingredient Substitution Guide

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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.