Smoked Salmon and Salmon Mousse Terrine with Choupict Caviar (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 1440 Minutes |
Ready In: 1465 Minutes Servings: 12 |
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Ingredients:
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 |
Directions:
1. 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.
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