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

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.