Smoked Salmon And Salmon Mousse Terrine With Choupit Cavi
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce11 | 12 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Smoked salmon |
| 1/2 | lb | Clarified butter |
| 3/4 | c | Heavy cream |
| Juice of one lemon | ||
| 1 | T | Chopped fresh dill |
| 1 | T | Chopped fresh parsley |
| 1 | T | Chopped fresh chives |
| Salt, to taste | ||
| Freshly-ground white pepper | ||
| to taste | ||
| 7 | oz | Choupit caviar |
| 4 | Toast points | |
| triangles tossed in olive | ||
| oil | ||
| Seasoned, browned | ||
| 2 | T | Finely-chopped parsley |
| Chervil sprigs |
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. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 184
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 42.1mg
Sodium: 1921.1mg
Potassium: 196.2mg
Carbohydrates: 1g
Fiber: <1g
Sugar: <1g
Protein: 17.7g