Title: Smoked Salmon And Salmon Mousse Terrine with Choupit Caviar
Categories: Essnce11
Yield: 12 servings

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

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.