Smoked salmon and spinach w/chipaotle butter

1 Servings

Ingredients

Quantity Ingredient
3 pounds Scottish Seawild Smoked
Salmon -- (Sliced)
2 pounds Fresh Spinach Leaves --
Washed/stem trimed
1 small Can
You don't
Like it HOT!!!! use only 1/2
Can)
1½ pounds Unsalted Butter -- room
Temperature
Chipotles in Adobo -- (if

Directions

Blanch spinach leaves in salted water for one minute and immediately shock in ice water. Drain spinach leaves on paper towels, making sure they are stretched out flat in a single layer---set aside. For the Chipotle butter: Blend enough of the chipotles in adobo to create a mild amount of heat in the back of the mouth. Don't over do it !!!!! Trim Smoked Salmon of all brown meat. If using unsliced Smoked Salmon, make slices as thin as possible. Brush 5 cup terrine mold generously with Chipotle butter. Line bottom of terrine with a single layer of the smoked salmon, Do not overlap !!! a. Brush salmon layer evenly and lightly with chipotle butter mixture.

b. Arrange single lawyer of spinach on chipotle butter, then salmon, butter, spinach, salmon, butter, sinach amd so on, pressing out air pockets in each layer and end with layer of smoked salmon. Cover terrine w/single layer of saran wrap; cut a piece of cardboard to fit inside the top of the terrine; cover with foil and plastic wrap to form top for the terrine.

Cover the terrine with top, weigh down and refridgerate for 24 hrs. To unmold, run a thin knife around inside of terrine, set in hot water bath for 5/10 seconds. (DON'T LEAVE TOO LONG AND COOK SALMON.) Invert onto a cutting board or on serving platter. **SLICE WITH THIN BLADED KNIFE, DIPPED IN HOT WATER AND WIPED DRY**

Recipe By : scottish@... (Joe Williamson) From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (

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