Sturgeon Terrine with Smoked Sturgeon
Sturia
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.
Sturgeon meat (45.5%), cream, beech-smoked sturgeon (20%) (sturgeon, sea salt, sugar), breadcrumbs (wheat flour, vegetable fat, sugar, raising agent, sel, flour treatment agent: ascorbic acid), olive oil, salt, pepper.
| Average nutrition facts | For 100g | |
|---|---|---|
| Energy | 291 / 1218.36 | kcal / kJ |
| Total fat | 25.4 | g |
| Saturated fat | 11.02 | g |
| Carbohydrate | 1.21 | g |
| Sugar | 1.12 | g |
| Proteins | 13.19 | g |
| Salt | 1.47 | g |
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