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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	302.38 Kcal (1266 kJ)
Calories from fat	227.46 Kcal
		% Daily Value*
Total Fat	25.27g	39%
Cholesterol	80.38mg	27%
Sodium	744.51mg	31%
Potassium	178.25mg	4%
Total Carbs	0.3g	0%
Sugars	0.01g	0%
Dietary Fiber	0.04g	0%
Protein	17.19g	34%
Vitamin C	1.5mg	3%
Iron	1mg	6%
Calcium	16.9mg	2%

Amount Per 100 g
Calories	247.61 Kcal (1037 kJ)
Calories from fat	186.26 Kcal
		% Daily Value*
Total Fat	20.7g	39%
Cholesterol	65.82mg	27%
Sodium	609.65mg	31%
Potassium	145.96mg	4%
Total Carbs	0.24g	0%
Sugars	0.01g	0%
Dietary Fiber	0.03g	0%
Protein	14.08g	34%
Vitamin C	1.2mg	3%
Iron	0.8mg	6%
Calcium	13.8mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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