Smoked salmon and salmon mousse terrine with choupit caviar - Astray Recipes
Lightly oil a terrine mold. Line the mold with plastic wrap. In a food processor, puree 1½ pounds salmon, clarified butter, and cream. Puree until smooth. Turn
Ingredients
- 2½ pounds Smoked salmon
- ½ pounds Clarified butter
- ¾ cup Heavy cream
- Juice of one lemon
- 1 tablespoon Chopped fresh dill
- 1 tablespoon Chopped fresh parsley
- 1 tablespoon Chopped fresh chives
- Salt; to taste
- Freshly-ground white pepper; to taste
- 7 ounces Choupit caviar
- 4 Toast points (triangles tossed in olive oil; Seasoned; browned)
- 2 tablespoons Finely-chopped parsley
- Chervil sprigs
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