Directions:
- Cook the spinach (previously unfrozen) for 7 minutes in salted boiling water.
- Cool them down under cold water and strain them as much as you can.
- Butter 4 soufflé dishes and line them with the salmon.
- Make sure you save some of the salmon for the top.
- Mince the spinach and put them in salad bowl.
- Add the cream, eggs, nutmeg, salt and pepper and mix.
- Evenly fill the 4 dishes with this preparation and cover it with the outside part of the salmon leaves.
- Bake in preheated oven at 410°F for 10 minutes.
- Get the terrines out of their cooking dishes and serve them right away.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.59 Kcal (903 kJ) | ||
| Calories from fat | 149.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.57g | 25% | |
|---|---|---|---|
| Cholesterol | 89.3mg | 30% | |
| Sodium | 212.87mg | 9% | |
| Potassium | 866.28mg | 18% | |
| Total Carbs | 10.13g | 3% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 6.8g | 27% | |
| Protein | 13.9g | 28% | |
| Vitamin C | 13.7mg | 23% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 5mg | 28% | |
| Calcium | 322.2mg | 32% | |
| Amount Per 100 g | |||
| Calories | 77.46 Kcal (324 kJ) | ||
| Calories from fat | 53.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 25% | |
|---|---|---|---|
| Cholesterol | 32.08mg | 30% | |
| Sodium | 76.48mg | 9% | |
| Potassium | 311.24mg | 18% | |
| Total Carbs | 3.64g | 3% | |
| Sugars | 0.81g | 9% | |
| Dietary Fiber | 2.44g | 27% | |
| Protein | 4.99g | 28% | |
| Vitamin C | 4.9mg | 23% | |
| Vitamin A | 0.8mg | 76% | |
| Iron | 1.8mg | 28% | |
| Calcium | 115.8mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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