Layers of smoked salmon
and spinach mixed with cream cheese and butter are molded and chilled. This
dish may be prepared a day or day in advance.
fresh spinach, stems removed
4 ounces cream cheese
4 ounces butter,
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco Sauce
to taste salt, ground pepper
1 pound smoked salmon, sliced thin
bunches watercress or mache
1/2 cup vinaigrette dressing
toasted french bread
Wash the spinach thoroughly in two
or three changes of cold water. Cook in salted boiling water for about 4
minutes. Plunge the spinach in ice cold water. Drain and squeeze the excess of
water out of the spinach.
Combine the cream cheese, butter, Worcestershire
sauce, and Tabasco in a food processor. Mix to a smooth paste. Season to taste
with salt and pepper.
Lightly butter the sides of a 11/2 quart terrine or a
rectangular cake mold. Then, line the mold with parchment paper. Cover the
bottom and sides of the mold with slices of smoked salmon. Spoon the spinach
mixture into a pastry bag fitted with a medium size plain tube. Pipe a 1/4-inch
layer of the spinach mixture over the bottom of the terrine or mold and smooth
Arrange a layer of smoked salmon over the spinach mixture. Continue
to alternate layers of spinach and salmon, ending with salmon. Cover with film
wrap, and refrigerate at least three hours.
Invert the terrine or mold onto
a cutting board. Remove the layer of parchment paper, and slice the terrine
into 1/2-inch slices with a knife that is dipped in hot water for each cut.
Toss the clean salad with the dressing. Divide the salad
between the cold plates, and arrange in the center of the plates. Lay two
slices of the salmon terrine over the lettuce in each plate.
lemon wedges. Serve with toasted bread.
Marinated avocado slices
may also be used as garnish with the terrine of salmon.