Western Culinary art(salmon and spinach terrine)

Terrine de Saumon aux Epinards - Riz Spécial Salmon and Spinach terrine - Special rice
Prep'Time : 30 minutes	Cook Time : 15 minutes	Easy	Very refined

Much original, this dish is very refined and quiet light.	Ingredients for 4 people : - 600 gr [1.1/3 lb] fresh salmon filets (have them cut inlong "leaves" when you buy them) - 900 gr [2 lb] frozen spinach - 2 eggs - 4 Tbspoons sour cream - 3 Tbspoons olive oil - salt & pepper - butter for dishes	Side dish : - 300 gr [101/2 oz] rice - 100 gr [31/2 oz] diced bacon - 4 handfuls pees (optional-frozen are OK) - 5 Tspoons freshly grated parmesan cheese - 8 leaves of sage - 2 Tspoons olive oil
Main course recipe : Step A side dish 1- Cook the spinach (previously unfrozen) for 7 minutes in salted boiling water. Cool them down under cold water and strain them as much as you can. 2- Butter 4 souffle dishes and line them with the salmon leaves ; put salt on them. and leave a large enough part outside the dish so that you can fold it back later. Step B side dish 3- Mince the spinach and put them in salad bowl. Add the cream, eggs, nutmeg, salt and pepper and mix. 4- Evenly fill the 4 dishes with this preparation and cover it with the outside part of the salmon leaves. 5- Bake in preheated oven at 210°C / 410°F for 10 minutes. Step C side dish 6- Get the terrines out of their cooking dishes and serve them right away on the special rice. Side dish recipe : A- Cut the diced bacon in very small pieces (as small as you can). Fry it in a non-stick pan until it gets golden brown (reckon 5 minutes) ; add the sage for the last 2 minutes. Reserve. B- In salted boiling water, cook the rice with the pees. C- Strain the rice and add the olive oil, bacon and sage (without the cooking grease) and parmesan cheese to it ; mix.
		Side dish : Of course you don't have to cook a "special" rice. A simple rice will be fine...