Name: Smoked Salmon And Salmon Mousse Terrine with Choupit Caviar
Ingredients: 2 1/2 lb Smoked salmon; 1/2 lb Clarified butter; 3/4 c Heavy cream; Juice of one lemon; 1 tb Chopped fresh dill; 1 tb Chopped fresh parsley; 1 tb 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 tb Finely-chopped parsley; Chervil sprigs

We often forget that temptation can come from any quarter, even from within our own family circle. We expect the Devil to assault us like a roaring lion, as ugly and fearsome as can be. We don’t expect him to come to us dressed up like an angel of light, speaking in the honey-sweet tones of the ones we love. Yet the Bible warns us that such an approach is easy for him to adopt (2 Cor. 11:14). Thus, Satan didn't only confront Jesus head-on in the wilderness (Matt. 4:1-11); he also tempted him more subtly through the words of one of his closest disciples, Peter (Matt. 16:23).

Iain Duguid

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	tb	Chopped fresh dill
1	tb	Chopped fresh parsley
1	tb	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	tb	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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