Creamy baked fish pâté in ramekins with spinach

ingredient

• 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 other Cream Cheese with herbs
• 3 eggs
• 2 cloves garlic
• 1 knob butter
• 1 cup (250 ml) homemade or store-bought tomato sauce

Preparation

1. 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.
2. 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.
3. 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.
4. Remove ramekins from oven and let cool for 5 minutes before unmolding. Meanwhile, reheat tomato sauce. Serve over hot tomato sauce.