Smoked Sturgeon Terrine

Recipe Ingredients

1/2 lb	227g / 8oz	Smoked sturgeon
2 tablespoons	30ml	Minced shallots
2 tablespoons	30ml	Minced garlic
4 tablespoons	60ml	Butter
2 tablespoons	30ml	Chopped green onions
1 tablespoon	15ml	Chopped tarragon
1 tablespoon	15ml	Chopped chives
1 tablespoon	15ml	Chopped parsley
12 oz	340g	Cream cheese - softened
1/4 cup	59ml	Heavy cream - to 1/2 cup
		Salt - to taste
		Freshly-ground white pepper - to taste
1 cup	237ml	Chive cream - in a squeeze bottle
1 oz	28g	Caviar
		Toast points
		Long chives
1 tablespoon	15ml	Minced red onion

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2439 broadcast 12-09-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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