Smoked Sturgeon Terrine (Emeril Lagasse)

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

Ingredients:

1/2 pound smoked sturgeon

2 tablespoons minced shallots

2 tablespoons minced garlic

4 tablespoons butter

2 tablespoons chopped green onions

1 tablespoon chopped tarragon

1 tablespoon chopped chives

1 tablespoon chopped parsley

12 ounces cream cheese, softened

1/4 to 1/2 cup heavy cream

salt and white pepper

1 cup chive cream in a squeeze bottle

1 ounce caviar

toast points

long chives

1 tablespoon minced red onion

Directions:

1. 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.

By RecipeOfHealth.com