Sturgeon Terrine with Smoked Sturgeon

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.