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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	1 1/3		cut	537.9568	0.0	119.6803	3.0222
spinach	2	lbs	frozen	199.5809	35.3802	19.9581	2.7216
egg	2			143.0	0.72	12.56	9.51
cream	4	tablespoons	sour	95.04	2.2224	1.1712	9.288
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt pepper				537.9568	0.0	119.6803	3.0222

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.