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 - email@example.com 12-12-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 12|
|Calories from Fat: 397 (61%)|
|Amt Per Serving||% DV|
|Total Fat 44.1g||59 %|
|Saturated Fat 23.4g||117 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 235mg||72 %|
|Sodium 322.9mg||11 %|
|Potassium 943mg||25 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 5.4g|
|Protein 58.3g||83 %|
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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: 646
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