Title: Smoked Salmon & Salmon Mousse Terrine W/choupict Caviar
Categories: Fish Smoke Caviar Salmon
Yield: 12 Servings

2 1/2		Pounds smoked salmon
1/2		Pound clarified butter
3/4		Cup heavy cream
		Juice of one lemon

1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives Salt and white pepper 7 ounces Choupit caviar 4 toast points (triangles tossed in olive oil and seasoned and browned) 2 tablespoons 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.

Yield: 12 servings

ESSENCE OF EMERIL SHOW#EE2373

From: Barbara O'keefe Date: 14 Jun 98

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