Smoked Salmon and Salmon Mousse Terrine with Choupict Caviar

• 2 1/2 pounds smoked salmon
• 1/2 pound clarified butter
• 3/4 cup heavy cream
• Juice of one lemon
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• Salt and white pepper
• 7 ounces Choupit caviar
• 4 toast points (triangles tossed in olive oil and seasoned and browned)
• 2 tablespoons finely chopped parsley
• Chervil sprigs

1. Lightly oil a terrine mold.
2. Line the mold with plastic wrap.
3. In a food processor, puree 1 1/2 pounds salmon, clarified butter, and cream.
4. Puree until smooth.
5. Turn the mixture out into a mixing bowl.
6. Stir in the lemon juice and chopped herbs.
7. Season with salt and pepper.
8. Line the prepared mold with 1/2 pound of the smoked salmon.
9. To assemble, spread 1/3 of the mousse evenly over the smoked salmon.
10. Smear the mousse with the caviar.
11. Lay 3 ounces smoked salmon over the caviar.
12. Repeat layering until 6 total layers are present.
13. Wrap the mold tightly and refrigerate for 24 hours.
14. Remove the mold and invert the mold onto a platter.
15. Place a couple of slices of the terrine on a plate.
16. Serve the terrine with toast points.
17. Garnish with chopped parsley and chervil sprigs.

salmon, butter, heavy cream, lemon, dill, parsley, fresh chives, salt, choupit caviar, points, parsley, chervil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/smoked-salmon-and-salmon-mousse-terrine-with-choupict-caviar-recipe.html (may not work)