*  Exported from  MasterCook  *
 
                   TERRINE OF AMERICA'S THREE SMOKED FISH
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----MOUSSE-----
    1 1/2   lb           Fish, white, fillets (such
                         -- as monkfish, or halibut)
                         -- trimmed, cut into chunks
      1/2   lb           Fish, white, smoked, cut
                         -- into chunks
    2                    Egg yolks
    3                    Egg whites
    2       c            Cream, whipping
      1/2   c            Parsley, chopped
    6       dr           Hot pepper sauce
    2       ts           Salt
    1       pn           Pepper, white
    1 1/4   lb           Salmon, chilled, cut into
                         -- 1/2-inch-thick slices
    1 1/4   lb           Sturgeon, smoked, chilled
                         -- sliced into 1/2-inch
                         -- thick slices
                         -----DRESSING-----
    2                    Egg yolks
    1       tb           Water, cold
    1       c            Oil, vegetable
    2       tb           Oil, vegetable
    6       tb           Vinegar, white wine
    2       c            Cream, sour
      1/4   c            Champagne OR
      1/4   c            Wine, white, dry (opt)
    2       ts           Salt (or to taste)
      1/2   ts           Pepper, black, ground
                         -----GARNISHES-----
    2                    Eggs, cooked, hard
    1       sm           Onion, finely chopped
      1/4   c            Parsley, chopped
    4       oz           Caviar, golden (fresh white
                         -- fish roe)
    4       oz           Caviar, sturgeon
 
   For Mousse:
   ÿÿÿÿ
   
        Process fish fillets, smoked white fish, and egg
   yolks to smooth puree in processor, working in batches
   as necessary and scraping down sides occasionally.
   Add egg whites one by one, blending well.  Gradually
   add cream, scraping sides of bowl as needed.  Transfer
   mousse to bowl and place bowl in a larger bowl of ice.
   Stir in 1/2 cup parsley, hot pepper sauce, salt and a
   pinch of pepper.  Adjust seasonings to taste and chill
   well.
   
        Lightly butter a 12 x 3 x 4-inch ceramic terrine
   (a standard 9 x 3-inch loaf pan can also be used).
   Preheat oven to 350 F.  Place well chilled smoked
   salmon on work surface and split it down center,
   removing any small bones.  Cut each half into
   rectangles about 2 inches wide and the length of the
   mold, squaring off edges neatly.  Cut two rectangles
   of smoked sturgeon to the same size.
   
        Use a rubber spatula to spread 1/4 inch layer of
   mousse evenly over the bottom and sides of the mold.
   Lay one rectangle of smoked salmon down the center.
   Spread a 1/2 inch thick layer of mousse over the
   salmon, smoothing neatly.  Top with a layer of smoked
   sturgeon, then 1/2 inch layer of mousse; repeat until
   mold is filled, ending with smooth layer of mousse.
   Tap filled pan gently on work surface to eliminate air
   bubbles. Top with buttered aluminum foil, buttered
   side down.  Wrap a second layer of foil over top and
   place mold in a roasting pan.
   
        Place the pan on the center rack of your oven and
   pour hot water into roasting pan to come about halfway
   up outside of terrine.  Bake 45 to 60 minutes, or
   until a skewer inserted in center comes out clean (a 9
   x 3 inch mold may take as long as 1 hour and 10
   minutes.)  Remove the mold from the water bath and
   cool on rack.
   
   For Dressing:
   ÿÿÿÿ  
        Place egg yolks and water in bowl of mixer and
   beat until creamy.  Add oil very slowly.  When about
   half of the oil has been incorporated, begin
   alternating oil and vinegar, adding them in a thin
   stream.  Whisk in sour cream briefly, then Champagne.
   Add salt and pepper and chill dressing, thinning, if
   necessary, with a little milk.
   
        To garnish; separate the hard cooked egg yolks
   from egg whites and chop each coarsely.  Use a napkin
   to press whites and yolks separately through a sieve.
   
        To serve, run a knife around the edges of the
   terrine, then unmold by inverting it onto a serving
   platter.  Holding a kitchen towel dipped in hot water
   over the mold for a few seconds, lift off the mold.
   Slice the terrine with a knife dipped in cold water.
   Cover the bottom of each chilled serving plate with
   dressing.  Center a slice of terrine on each plate.
   Surround the terrine with a ring of chopped egg yolk
   and egg white, onion and parsley.  Place 6 small
   spoonfuls of caviar, 2 of each kind of roe, over the
   garnishes around the plate.
   
        Serve immediately.
        Source:  New York’s Master Chefs, Bon Appetit
   Magazine
        :  Written by Richard Sax, Photographs by Nancy
   McFarland
        :  The Knapp Press, Los Angeles, 1985
   
        Chef:  Larry Forgione, An American Place
   Restaurant, New York
  
 
 
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