Sturgeon Terrine with Smoked Sturgeon
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A savoury fish terrine adding the smoked flavours to the delicacy of the sturgeon meat.
A sturgeon pâté to be served on toast, as an appetiser or with a sea salad, with a delicate balance between the sturgeon meat and the smoky flavour.
Origins: traditionally prepared by the first caviar producer in Aquitaine, with a soft water sturgeon, Acipenser baerii.
Serving suggestion: keep in a cool place and serve with a dry white wine like Bourgogne Aligoté, or Pinot Blanc du Domaine Ostertag.