INGREDIENTS

INSTRUCTIONS

For Mousse: ===========  Process fish fillets, smoked white fish, and
egg yolks to smooth  puree in processor, working in batches as
necessary and scraping down  sides occasionally.  Add egg whites one by
one, blending well.  Gradually add cream, scraping sides of bowl as
needed.  Transfer  mousse to bowl and place bowl in a larger bowl of
ice.  Stir in 1/2  cup parsley, hot pepper sauce, salt and a pinch of
pepper.  Adjust  seasonings to taste and chill well.  Lightly butter a
12 x 3 x 4-inch ceramic terrine (a standard 9 x  3-inch loaf pan can
also be used).  Preheat oven to 350 F.  Place  well chilled smoked
salmon on work surface and split it down center,  removing any small
bones.  Cut each half into rectangles about 2  inches wide and the
length of the mold, squaring off edges neatly.  Cut two rectangles of
smoked sturgeon to the same size.  Use a rubber spatula to spread 1/4
inch layer of mousse evenly over  the bottom and sides of the mold.
Lay one rectangle of smoked salmon  down the center.  Spread a 1/2 inch
thick layer of mousse over the  salmon, smoothing neatly.  Top with a
layer of smoked sturgeon, then  1/2 inch layer of mousse; repeat until
mold is filled, ending with  smooth layer of mousse. Tap filled pan
gently on work surface to  eliminate air bubbles. Top with buttered
aluminum foil, buttered side  down.  Wrap a second layer of foil over
top and place mold in a  roasting pan.  Place the pan on the center
rack of your oven and pour hot water into  roasting pan to come about
halfway up outside of terrine.  Bake 45 to  60 minutes, or until a
skewer inserted in center comes out clean (a 9  x 3 inch mold may take
as long as 1 hour and 10 minutes.)  Remove the  mold from the water
bath and cool on rack.  For Dressing: =============  Place egg yolks
and water in bowl of mixer and beat until creamy.  Add oil very slowly.
When about half of the oil has been  incorporated, begin alternating
oil and vinegar, adding them in a  thin stream.  Whisk in sour cream
briefly, then Champagne.  Add salt  and pepper and chill dressing,
thinning, if necessary, with a little  milk.  To garnish; separate the
hard cooked egg yolks from egg whites and  chop each coarsely.  Use a
napkin to press whites and yolks  separately through a sieve.  To
serve, run a knife around the edges of the terrine, then unmold by
inverting it onto a serving platter.  Holding a kitchen towel dipped
in hot water over the mold for a few seconds, lift off the mold.  Slice
the terrine with a knife dipped in cold water.  Cover the  bottom of
each chilled serving plate with dressing.  Center a slice  of terrine
on each plate. Surround the terrine with a ring of chopped  egg yolk
and egg white, onion and parsley.  Place 6 small spoonfuls  of caviar,
2 of each kind of roe, over the garnishes around the plate.  Serve
immediately. Source:  New York's Master Chefs, Bon Appetit  Magazine :
Written by Richard Sax, Photographs by Nancy McFarland  :  The Knapp
Press, Los Angeles, 1985  Chef:  Larry Forgione, An American Place
Restaurant, New York  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 596
Calories From Fat: 389
Total Fat: 43.9g
Cholesterol: 221.3mg
Sodium: 2544.6mg
Potassium: 614.9mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: 1.6g
Protein: 45.6g