1. Cook the spinach (previously unfrozen) for 7 minutes in salted boiling water. 2. Cool under cold water then drain and squeeze out as much water as you can. 3. Butter 4 souffle dishes and line them with the salmon leaves. 4. Salt to taste; leave a large enough part outside the dish so that you can fold it back later. 5. Finely chop the spinach and put in large bowl. 6. Add the cream, eggs, nutmeg, salt and pepper and mix. 7. Evenly fill the 4 dishes with spinach mixture and cover with the outside part of the salmon leaves. 8. Bake in preheated oven at 400°F for 10 minutes. 9. Invert the dishes on serving plates to remove terrines. 10. Serve them right away on a rice pilaf. ---------------------------------------------------------------------------
Nutrition
Ingredients
