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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1 (16 ounce) can salmon |
2 lbs frozen spinach |
2 eggs |
4 tablespoons sour cream |
3 tablespoons olive oil |
salt & pepper |
butter, for dishes |
Directions:
1. Cook the spinach (previously unfrozen) for 7 minutes in salted boiling water.
2. Cool them down under cold water and strain them as much as you can.
3. Butter 4 soufflé dishes and line them with the salmon.
4. Make sure you save some of the salmon for the top.
5. Mince the spinach and put them in salad bowl.
6. Add the cream, eggs, nutmeg, salt and pepper and mix.
7. Evenly fill the 4 dishes with this preparation and cover it with the outside part of the salmon leaves.
8. Bake in preheated oven at 410°F for 10 minutes.
9. Get the terrines out of their cooking dishes and serve them right away.
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