Recipe(tried): Spinach and Flounder Terrine with Dates

SPINACH AND FLOUNDER TERRINE WITH DATES
This cold terrine can be served with several kinds of crackers and with a Red Bell Pepper Mayonnaise on the side, which can be prepared as usual mayonnaise, adding 1 chopped red bell pepper to the mixture to be blended. It was served with Dom Perignon Brut.

1 LB fresh flounder fillets cut into pieces
1 stick butter softened
1/2 LB fresh spinach, rinsed thoroughly, stems removed
1-cup bread crumbs
1/4 cup heavy cream
2 egg yolks, beaten (or equivalent egg replacer)
1/4 cup chopped shallots
1/4-cup fresh chopped dill
1 tsp. salt
Cayenne
1/4 cup minced scallions
1-LB fresh salmon, skinless, boneless, and cut into strips
1/4 cup dry white wine
10 dates, pitted
1 tsp. mace
2 tsp. mace
2 TB melted butter
Watercress for garnish

In a food processor, puree flounder in batches and transfer to a large mixing bowl. Add all the butter except 2 TB and mix thoroughly. Bring 1 cup water to boil in large saucepan, add spinach, cover and steam for 8 minutes. Drain spinach, let cool and mince. In another large bowl, moisten breadcrumbs with cream and fold in egg yolks, minced spinach, shallots, dill, salt and Cayenne to taste. Combine fish and breadcrumb mixtures and beat the forcemeat with a fork till fluffy.

Heat the remaining 2 TB butter in a large skillet, add scallions, and saut over low heat for 2 minutes. Add salmon strips, white wine, and a pinch of salt and cook fish over moderate heat (tossing from time to time) for 3 minutes or till flaky. Transfer fish to a bowl, reduce liquid in skillet to 3 TB and pour over fish.

Preheat oven to 300 F. Line bottom of large terrine or loaf pan with 1/2-inch layer of forcemeat and arrange a layer of salmon strips on top. Season salmon with a pinch of mace and continue to fill terrene with alternate layers of forcemeat and salmon. Drizzle the top with melted butter, seal terrene tightly with foil, and set inside a larger baking pan. Pour enough boiling water into the baking pan to reach halfway up the sides of the terrene and bake for 55-60 minutes or till surface of pat is firm and springy to the touch.

Remove terrine from the water, set a light weight (such as a can of soup or food) on top of foil, allow cooling to room temperature, and chill overnight in the refrigerator. Unmold on bed of watercress and cut in slices. Serve with red bell pepper mayonnaise.