Smoked Sturgeon Terrine

10 to 20 appetizers
  • 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
  • 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.

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