Smoked salmon and salmon mousse terrine with choupit caviar

Yield: 12 servings

Measure Ingredient
2½ pounds Smoked salmon
½ pounds Clarified butter
¾ cup Heavy cream
\N \N Juice of one lemon
1 tablespoon Chopped fresh dill
1 tablespoon Chopped fresh parsley
1 tablespoon Chopped fresh chives
\N \N Salt; to taste
\N \N Freshly-ground white pepper; to taste
7 ounces Choupit caviar
4 \N Toast points
\N \N (triangles tossed in olive oil;
\N \N Seasoned; browned)
2 tablespoons Finely-chopped parsley
\N \N Chervil sprigs

Lightly oil a terrine mold. Line the mold with plastic wrap. In a food processor, puree 1½ pounds salmon, clarified butter, and cream. Puree until smooth. Turn the mixture out into a mixing bowl. Stir in the lemon juice and chopped herbs. Season with salt and pepper. Line the prepared mold with ½ pound of the smoked salmon. To assemble, spread ⅓ of the mousse evenly over the smoked salmon. Smear the mousse with the caviar. Lay 3 ounces smoked salmon over the caviar. Repeat layering until 6 total layers are present. Wrap the mold tightly and refrigerate for 24 hours.

Remove the mold and invert the mold onto a platter. Place a couple of slices of the terrine on a plate. Serve the terrine with toast points.

Garnish with chopped parsley and chervil sprigs. This recipe yields 12 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2373 broadcast 10-14-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-12-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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