Try this Smoked Sturgeon Terrine recipe, or contribute your own.
Suggest a better descriptionIn 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (585g) | ||
Recipe Makes: 10 servings | ||
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Calories: 1916 | ||
Calories from Fat: 1724 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 191.5g | 255 % | |
Saturated Fat 108g | 540 % | |
Monounsaturated Fat 48.2g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 627.6mg | 193 % | |
Sodium 1823.5mg | 63 % | |
Potassium 791.2mg | 21 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 23.4g | ||
Protein 33.4g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1916
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