Smoked Salmon Terrine

Recipe By: Gourmet, December 2001 Serving Size: 6 1 pound smoked salmon thinly sliced 1 1/2 pounds spinach good quality with nice big leaves. RINSE WELL!! (We only used about a pound.) 1 pound cream cheese soft 2-pound terrine mold (a bread loaf pan works fine) line mold (bread pan is fine) with plastic wrap. Blanch spinach in boiling salted water. Shock in ice water & lay out leaves on towels. Whip cream cheese until soft. Put a layer of salmon on the bottom of mold. Top with cream cheese of same thickness as salmon (this is hard, esp at the bottom. Fingers work well) Top with a layer of spinach. Continue... Cover w/ plastic wrap & lid & put heavy weight on lid. We stacked another loaf pan on top (with a smaller bottom), and put cans etc in it. Refrigerate for 24 hours & unmold, slice & serve. It's easier to slice before it comes to room temp, so slice for guests. Toothpicks help to create edible bite-sized pieces. Serve with crackers of some sort.