HOLLAND AMERICA

MENU ITEM: Appetizer – Alaskan Chef’s Salmon ORIGINAL DATE:

Spinach Terrine
DIRECTORY: REVISION DATE: February
11, 2005

Flavor:
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Service Dishware:

Recommended Accompaniment:

Shelf Life: Yield: Yield: Serves 50

Ingredients 1 portion Product Specs
Smoked Salmon 1.2 lbs
Fresh Salmon, Poached chilled and cut into ½ 2.5 lbs
strips
Spinach blanched 2 lbs
Cream Heavy 1 quart
Chicken bouillon powder 2 oz
Dill, finely chopped 1 cup
White Wine ¼ quart
Aspic- proceed as per packet decryption
Waldorf Salad 1 oz each 3 lbs
Ligonberry compote- see recipe 3.7 lbs
Waldorf Salad 1 oz 3 lbs
Frisse Lettuce 4 heads
Lemon, sliced 1 each 50 slices
Dill, Picked 1 Sprig 50 Sprigs
Cherry Tomato, cut in quarters 2 quarters 15 each

Dill Sauce:
Dill, finely chopped 5.5 ozs
Mayonnaise 1 lb
Cream Heavy ¼ quart
Mustard Dijon 1.3 ozs

FOR SERVICE:
1. Line a terrine mould with plastic wrapping, Line the terrine with smoked salmon slices at the sides, bottom
and hanging over the sides so you can wrap the top of the terrine and then line with the spinach leaves
following the same procedure
2. Add the wine to the cream; add the chopped dill and the chicken powder
3. Stir in the aspic and allow the mixture to semi thicken
4. Cover the bottom of the terrine with the cream mixture, on top of the cream mixture layer next to each over
the strips of poached salmon covering the width and length of the terrine. Top the salmon with the spinach
leaves also covering the width and length of the terrine
 p. 2
5. Repeat the procedure until you reach the top of the terrine. The smoked salmon and spinach hanging over the
sides of the terrine cover the top of the terrine and place in the chiller until lightly set
6. Remove the salmon terrine and slice
7. Place the lettuce on the plate as shown in the photograph and place 1 slice of terrine on the plate, place the
waldorf salad the same as the photograph
8. Place the frisse lettuce, the salmon terrine and the cherry tomato quarters on the pate
9. Pour a little of the dill sauce on the plate. Place lemon slice on the plate
Note: The terrine MUST NOT BE HARD BUT SOFT SO BE CAREFUL OF NOT ADDING MORE
ASPIC
VARIATION:

PURCHASING NOTES: