Smoked Salmon And Salmon Mousse Terrine

* triangles tossed in olive oil and seasoned and browned

Lightly oil a terrine mold. Line the mold with plastic wrap.

In a food processor, puree 1 1/2 pounds salmon, clarified butter, and cream. Puree until smooth.

Turn the mixture out into a mixing bowl. Stir in the lemon juice and chopped herbs. Season with salt and pepper.

Line the prepared mold with 1/2 pound of the smoked salmon. Spread 1/3 of the mousse evenly over the smoked salmon. Smear the mousse with the caviar. Lay 3 ounces smoked salmon over the caviar. Repeat layering until 6 total layers are present.

Wrap the mold tightly and refrigerate for 24 hours. Remove the mold and invert the mold onto a platter. Place a couple of slices of the terrine on a plate.

Serve the terrine with toast points. Garnish with chopped parsley and chervil sprigs.