Smoked Salmon And Salmon Mousse Terrine with Choupit Caviar

Recipe look good to you?     

Smoked Salmon And Salmon Mousse Terrine with Choupit Caviar Ingredients

2 1/2 lb Smoked salmon	Freshly-ground white pepper;
1/2 lb Clarified butter	7 oz Choupit caviar
3/4 c Heavy cream	4 Toast points
Juice of one lemon	(triangles tossed in olive
1 tb Chopped fresh dill	Seasoned; browned)
1 tb Chopped fresh parsley	2 tb Finely-chopped parsley
1 tb Chopped fresh chives	Chervil sprigs
Salt; to taste

Instructions for Smoked Salmon And Salmon Mousse Terrine with Choupit Caviar

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. 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: Uncategorized

More like this...

Baby Salmon Stuffed with Caviar (Part 2) (Mousse)

Pasta with Smoked Salmon and Golden Caviar

Smoked Salmon And Caviar Chequerboard

Smoked Salmon Omelette with Caviar Hollandiase

Smoked Salmon Terrine