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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5187
Calories From Fat: 4918
Total Fat: 559.8g
Cholesterol: 1462.9mg
Sodium: 2996mg
Potassium: 2903mg
Carbohydrates: 44g
Fiber: 33.6g
Sugar: 5g
Protein: 42.2g