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Terrine of Lobster and Salmon with Caviar
from Chef Michael Rossi


2 pounds - Salmon
2 each - Lobsters
1 tbsp. - Onion, finely minced
1 tsp. - Lemon Zest, finely minced
1 tsp. - Grapefruit Zest, finely minced
1 bunch - Spinach (large leaves), cleaned and blanched
8 sheets - Gelatin
1 quart - Vegetable Stock
1 cup - Olive Oil
1 cup - Caviar
1 each - Egg Yolk, grated
1 cup - Salmon Eggs


  • Blanch the spinach leaves in boiling salted water and shock in ice water. 

  • Blanch the lobster in a beautiful court bouillon scented with fennel and lemon.  Remove the shells of the lobster and slice the lobster meat into long strips lengthwise.

  • Cut the salmon filets into pieces the size on the terrine mold.

  • Bloom the gelatin in simmering vegetable stock.

  • To arrange the terrine, line the inside of the terrine mold with the spinach leaves overlapping the terrine to cover later.

  • First place the salmon filet that has been seasoned with salt and fresh ground pepper, citrus zest, and the finely minced onion into the mold.

  • Do the same with the lobster on top of the salmon.

  • Pour in the gelatin/vegetable stock mixture and cover with the overlapping spinach leaves to seal.

  • Place in a bain marie and cook at 350 for 20-25 minutes.  Allow to cool in refrigerator for 4 hours.

  • To serve, cut the terrine in 1/4 " slices and garnish with caviar, salmon eggs, grated egg yolks and lemon cream.

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