Smoked salmon and salmon mousse terrine with choupit caviar
12 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2½ | pounds | Smoked salmon |
½ | pounds | Clarified butter |
¾ | cup | Heavy cream |
Juice of one lemon | ||
1 | tablespoon | Chopped fresh dill |
1 | tablespoon | Chopped fresh parsley |
1 | tablespoon | Chopped fresh chives |
Salt; to taste | ||
Freshly-ground white pepper; to taste | ||
7 | ounces | Choupit caviar |
4 | Toast points | |
(triangles tossed in olive oil; | ||
Seasoned; browned) | ||
2 | tablespoons | Finely-chopped parsley |
Chervil sprigs |
Directions
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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