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

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