Smoked Salmon & Salmon Mousse Terrine With Choupit Caviar

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Smoked salmon
1/2 lb	227g / 8oz	Clarified butter
3/4 cup	177ml	Heavy cream
		Juice of one lemon
1 tablespoon	15ml	Chopped fresh dill
1 tablespoon	15ml	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh chives
		Salt - to taste
		Freshly-ground white pepper - to taste
7 oz	198g	Choupit caviar
4		Toast points
		(triangles tossed in olive oil - seasoned, browned)
2 tablespoons	30ml	Finely-chopped parsley
		Chervil sprigs

Recipe Instructions

Lightly oil a terrine mold. Line the mold with plastic wrap. In a food processor, puree 1 1/2 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 1/2 pound of the smoked salmon.

To assemble, spread 1/3 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2373 broadcast 10-14-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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4.5 (2 votes)

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