Smoked Salmon and Spinach W/chipaotle Butter

INGREDIENTS

INSTRUCTIONS

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@main.com (Joe Williamson)
From: Gary Watson <watson@rahul.Net>  Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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