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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