Smoked sturgeon terrine
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | smoked sturgeon |
| 2.00 | tablespoon | minced shallots |
| 2.00 | tablespoon | minced garlic |
| 4.00 | tablespoon | butter |
| 2.00 | tablespoon | chopped green onions |
| 1.00 | tablespoon | chopped tarragon |
| 1.00 | tablespoon | chopped chives |
| 1.00 | tablespoon | chopped parsley |
| 12.00 | ounce | cream cheese; softened |
| ¼ | cup | heavy cream; to 1/2 cup |
| 1 | salt; to taste | |
| 1 | freshly-ground white pepper; to taste | |
| 1.00 | cup | chive cream; in a squeeze bottle |
| 1.00 | ounce | caviar |
| 1 | toast points | |
| 1 | long chives | |
| 1.00 | tablespoon | minced red onion |
Directions
In a food processor with a metal blade, puree all the ingredients together except for the cream cheese and cream. Puree until smooth.
With the machine running, slowly add the cream cheese, a tablespoon at a time. Add enough cream to the mixture, so it is spreadable.
Season with salt and pepper. Line a 2-inch by 24-inch terrine mold with plastic wrap. Lightly grease the mold. Spread the filling evenly in the terrine mold. Cover the mold and refrigerate for 12 hours. Cut the terrine into 1-inch slices. Unmold the whole terrine and place on a long platter. Garnish with the chive cream, caviar, toast points, long chives and red onion. This recipe yields 10 to 20 appetizers.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2439 broadcast 12-09-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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