How To make Avocado Terrine
Terrine Mix:
4 Avocado peeled, seeded
-mashed. 2 t Dijon Mustard
1 t Worcestershire sauce
Lemons to Squeeze 1/2 pt Whipping Cream
1 Avocado peeled, rubbed with
-lemon and sliced 1/2 inch -thick. Sauce:
3 Medium or 4 Large ripe
-plum tomatoes, peeled and -seeded Squeeze of Lemon Juice 1 oz Heavy Cream
Fresh Basil Garnish:
3 Medium shrimp per serving.
-peeled, deveined, lightly -poached. 2 Basil Leaves (whole)
As you cut avocados drizzle lemon juice on them so that they will not darken. Mash avocados in a bowl and add the mustard and worcestershire sauce. In a separate bowl lightly whip the 1/2 pint of whipping cream. The cream should be a little loose, soft peak stage is the technical term. Fold cream into avocado mixture. Place parchment paper in a standard bread pan so that there is enough paper to cover the top of the filled terrine. Spray the parchment with release spray. Fill the terrine with 1/2 of the mixture, and refrigerate for 20 to 30
minutes. Remove terrine from refrigerator, slice the extra avocado and drizzle lemon juice on it to keep it from darkening, place the slices on the top of the chilled mixture. Pour other 1/2 of the avocado melange on top. Drizzle some lemon juice on top and fold parchment paper over top. Refrigerate for 35 to 40 minutes. While the terrine is chilling, peel devein and barely poach the shrimp, let the shrimp cool in the poaching liquid if possible. Set the shrimp aside for the garnish. Separate nice looking basil leaves for garnish. Prepare the sauce; roughly cut the tomato into bite size pieces, place in a small frying pan or saucepan and stew them slightly. Add a little lemon juice and the cream, mix in a few stray leaves of the basil cut into strips. The goal is to quickly cook off some of the liquid. Let this sauce cool to room temperature or below before saucing the dishes. To unmold, sit the terrine in some warm water for 1 minute or less, and unmold onto a platter. Slice into 3/4 inch thick pieces and place the shrimp and basil on the plate with the terrine. Spoon some of the basil rich sauce over the top.
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Ingredients
120 Grms Smoked Salmon
For Prawn Mixture
1 cup of ready to eat cooked prawns
Half a cup of Mayonnaise
2 Tbls Chopped Chives
1 Tsp Tomato Ketchup
Half Tsp Tabasco Sauce
1 Heaped Tsp of cream cheese
Zest of one lemon
salt & Pepper
For Avocado Mixture
3 Avocado
2 Tsp cream cheese
Zest of 2 Lemons
Half Tsp Chilli flakes
2 Chopped garlic
1 Tsp sweet Chilli Dip
2 Tsp spring onions chopped
Juice of 2 Lemons
2 Tbls of grated Cucumber
3 Tbls of chopped Lettuce
Salt & Pepper
For Garnishing
Chives
Olives
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Be prepared for the gasps of delight when you serve this smoked salmon terrine! ????✨ Featuring a decadent combination of cream cheese, olives, capers, smoked oysters, chives, cucumbers, old-style mustard, and thinly sliced avocado, this sophisticated appetizer topped with smoked salmon will add just the right touch to your New Year’s Eve party.????????
#KiwilimónRecipes #NewYearsEve #NewYear2024
How To Make Salmon Terrine - Festive Holiday Yummy Food by Chez Martha
How To Make Salmon Terrine - Festive Holiday Yummy Food by Chez Martha. This video is presented by Chez Martha - Million Recipes Youtube Channel.
INGREDIENTS:
FORM 26 CM
400 g of smoked salmon slices
750 g of cream cheese
150 g of creme fraiche
lemon zest
1/2 lemon juice
1/2 cucumber (without sheets)
30 g of mustard
dill
4 sheets gelatin
rose pepper
MUSIC:
Happy by MBB
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Layered Salmon and Avocado Terrine - Thermomix® TM6™
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