Smoked salmon & salmon mousse terrine with choupit caviar
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | smoked salmon |
| ½ | pounds | clarified butter |
| ¾ | cup | heavy cream |
| 1 | juice of one lemon | |
| 1.00 | tablespoon | chopped fresh dill |
| 1.00 | tablespoon | chopped fresh parsley |
| 1.00 | tablespoon | chopped fresh chives |
| 1 | salt; to taste | |
| 1 | freshly-ground white pepper; to taste | |
| 7.00 | ounce | choupit caviar |
| 4.00 | toast points | |
| 1 | (triangles tossed in olive oil; seasoned, browned) | |
| 2.00 | tablespoon | finely-chopped parsley |
| 1 | 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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