Creamy Baked Fish Pâté in Ramekins with Spinach

Name: Creamy Baked Fish Pâté in Ramekins with Spinach
Yield: 6 servings
Ingredients: 8 oz (250 g) spinach shredded finely; 10 oz (300 g) salmon fillet cubed; 5 oz (150 g) smoked salmon; 8 oz (250 g) Canadian Neufchâtel cheese or Cream Cheese with herbs; 3 eggs; 2 cloves garlic minced; 1 tsp (5 mL) butter; 1 cup (250 mL) tomato sauce

This is the Creamy Baked Fish Pâté in Ramekins with Spinach recipe.

Prep: 20 min
Cooking: 45 min

Yields 6 servings

Ingredients

8 oz (250 g) spinach shredded finely
10 oz (300 g) salmon fillet cubed
5 oz (150 g) smoked salmon
8 oz (250 g) Canadian Neufchâtel cheese or Cream Cheese with herbs
3 eggs
2 cloves garlic minced
1 tsp (5 mL) butter
1 cup (250 mL) tomato sauce

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Preparation

Preheat oven to 350 °F (180 °C).

Cook spinach in microwave or a bain-marie (a large pan containing hot water in which a smaller pan is set to cook food slowly) for 1 to 2 minutes. Set aside.

In food processor or blender, reduce the two salmons to a puree with the Neufchâtel cheese, eggs and garlic. Pour into six small buttered ramekins and cover with cooked spinach.

Place ramekins in a bain-marie filled half-full. (If you prefer, use a deep ovenproof dish and pour in enough boiling water to come halfway up the ramekins.) Cook in oven for 40 minutes.

Remove ramekins from oven and let cool for 5 minutes before unmolding. Meanwhile, reheat tomato sauce.

Serve over tomato sauce.