Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.91 Kcal (963 kJ) | ||
| Calories from fat | 178.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.84g | 31% | |
|---|---|---|---|
| Cholesterol | 92.66mg | 31% | |
| Sodium | 323.28mg | 13% | |
| Potassium | 169.1mg | 4% | |
| Total Carbs | 2.84g | 1% | |
| Sugars | 1.31g | 5% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 10.2g | 20% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 57.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 294.94 Kcal (1235 kJ) | ||
| Calories from fat | 229.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.45g | 31% | |
|---|---|---|---|
| Cholesterol | 118.87mg | 31% | |
| Sodium | 414.72mg | 13% | |
| Potassium | 216.93mg | 4% | |
| Total Carbs | 3.64g | 1% | |
| Sugars | 1.68g | 5% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 13.09g | 20% | |
| Vitamin C | 2.2mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 4% | |
| Calcium | 74.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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