| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce11 | 10 | servings | |
INGREDIENTS
| 1/2 | lb | Smoked sturgeon |
| 2 | tb | Minced shallots |
| 2 | tb | Minced garlic |
| 4 | tb | Butter |
| 2 | tb | Chopped green onions |
| 1 | tb | Chopped tarragon |
| 1 | tb | Chopped chives |
| 1 | tb | Chopped parsley |
| 12 | oz | Cream cheese; softened |
| 1/4 | c | Heavy cream; to 1/2 cup |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| 1 | c | Chive cream; in a squeeze bottle |
| 1 | oz | Caviar |
| Toast points | ||
| 1 | Long chives | |
| 1 | tb | Minced red onion |
INSTRUCTIONS
In 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 Converted by MM_Buster v2.0l.
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