Smoked Sturgeon Terrine

• 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

1. In a food processor with a metal blade, puree all the ingredients together except for the cream cheese and cream.
2. Puree until smooth.
3. With the machine running, slowly add the cream cheese, a tablespoon at a time.
4. Add enough cream to the mixture, so it is spreadable.
5. Season with salt and pepper.
6. Line a 2-inch by 24-inch terrine mold with plastic wrap.
7. Lightly grease the mold.
8. Spread the filling evenly in the terrine mold.
9. Cover the mold and refrigerate for 12 hours.
10. Cut the terrine into 1-inch slices.
11. Unmold the whole terrine and place on a long platter.
12. Garnish with the chive cream, caviar, toast points, long chives and red onion.

sturgeon, shallots, garlic, butter, green onions, tarragon, chives, parsley, cream cheese, heavy cream, salt, chive cream, caviar, points, chives, red onion

Taken from www.foodnetwork.com/recipes/emeril-lagasse/smoked-sturgeon-terrine-recipe.html (may not work)