| 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
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