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.
How To make Avocado Terrine's Videos
Avocado & Smoked Salmon Verrines / Verrines avocat- saumon fumé / مقبلات بالافوكادو والسلمون المدخن
#ramadan #verrine
Recipe in English ???? /
⬇️⬇️⬇️ N'hésite pas à t'abonner à la chaine ???? c'est gratuit ⬇️⬇️⬇️
⬇️⬇️⬇️ لا تنسى الاشتراك في القناة وتفعيل الجرس واضغط لايك للفيديو ???? ⬇️⬇️⬇️
Ingredients :
-1 avocado
-1 tbsp Lemon juice
-100g of cream cheese
-Salt and pepper to taste
-130 g of smoked salmon, crumbled
-2 tbsp of mascarpone cheese
-2 tbsp of cream cheese (or 35mg cream)
-Decorate according to your inspiration: parsley, lime slices...
SALMON TARTARE! Avocado, Yogurt! HEALTHY RECIPE! Tartar de Salmão com Abacate e Yogurt
Cucumber Smoked Salmon Rolls TikTok Recipe - Easiest and most amazing appetizer recipe!
These easy cucumber smoked salmon rolls are a perfect snack or appetizer! Inspired by a TikTok recipe, they are fast and fresh! Print or save this recipe:
Learn to make BEETROOT CYLINDERS at home | Fine Dining Amuse Bouche
In today's video I will show you how you can make easy fine dining amuse bouche at home - Beetroot cylinders with goat cheese filling. Enjoy
Cylinder recipe:
- 50g of tapioca pearls
- 100ml beetroot juice
- 100g of beetroot
- pinch of salt
???? Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at and I will personally help you to reach your cooking goals!
???? Watch my exclusive recipes, plating training and get your dishes analyzed by me at
???? Get beautiful plates for plating at ❗ Use coupon code M20 on the Apollo Box website and get 20$ off your order over 100$❗
???? My favorite meat thermometer:
???? Sous vide machine I am using:
???? Best sharpening steel I ever had:
???? My favorite knives I use:
???? Best wet stones for beginners:
#amusebouche #finedining #homecooking
VERRINES de l'Avocat et Crevettes recette facile???? ՎԵՂԻՆ ծովախեցգետին ավոկադո
VERRINES avocat crevettes salées recette facile et rapide
C'est très facile et rapide à réaliser en 7 minutes environ
Recette Facile et Rapide à réaliser
????Abonnez VOUS
-----???? INGREDIENTS ???? -----
200 g de crevettes décortiquées
2 avocats
1/2 citron
quelques brins de ciboulette
2 cuillères à soupe de crème fraîche
sel et poivre
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Աղի Վեղին, արագ և հեշտ բաղադրատոմս
Այն պատրաստվում է շատ հեշտ և արագ մոտավորապես 7 րոպեում
----???? ԲԱՂԱԴՐՈՒԹՅՈՒՆ ???? -----
200 գ եփած և կեղևազերծված ծովախեցգետին
2 ավոկադո
1/2 կիտրոն
մի քանի ճյուղ կանաչ սոխ
2 ճաշի գդալ թթվասեր
աղ և սև բիբար
-----???? ИНГРЕДИЕНТ ???? ----
СОЛЕНЫЕ ВЕРРИНЫ быстрый и простой рецепт
Делается очень просто и быстро за 7 минут
200 г очищенных креветок
2 авокадо
1/2 лимона
несколько веточек зеленого лука
2 столовые ложки сметана
соль и перец
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SAVORY VERRINES quick and easy recipe
It's very easy and quick to make in about 7 minutes
-----???? INGREDIENT ???? -----
200g shelled prawns
2 avocado
1/2 lemon
a few sprigs of chives
2 tablespoons fresh cream
salt and pepper
LusELY
#verrines #recettefacile
Smoked Salmon and Crab Parcels |
#SmokedSalmon and Crab Parcels
Smoked Salmon and Crab Parcels
Christmas is just around the corner and if your like us you have already started to plan your menu. Well, we have the perfect starter! Christmas lunch is normally the easiest menu of the year: the selection of the bird of choice, the goose fat roasties, honey-roasted parsnips and of course everyone’s love-to-hate favourite Brussels sprouts!
Something different is always a must on this special day, and we have just the starter. A combination of succulent smoke salmon, crabmeat and avocado, finished with a squeeze of lemon. This DELICIOUS, TASTY and oh so GOOD seafood dish will wow your family and friends.
Seafood is packed full of natural goodness and with so many variations you can never get bored.
Put this perfect starter on your Christmas menu and we promise you won’t be disappointed!!
For this recipe you will need:
Serves 2
• 300g smoked salmon (slices)
• 200g white crab meat
• 2g fresh flat leaf parsley
• 2 spring onions
• 1 red chilli
• ½ cucumber
• ½ ripe avocado
• ½ lemon
• 1 tbsp crème fraiche
• salt & pepper to taste
Method: see tutorial video
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Our master of wines Livio has recommended some brilliant and tasty beverages to accompany this delicious starter.
LIVIO’S RECOMMENDATION:
With fish, and especially with smoked fish, I recommend white wines that have full fruity aromas on the nose and very fresh at the palate, with wines aged in oak barrels being the best match for this tasty dish.
My recommendations are:
• Champagne NV from France
• Chablis from France
• Pouilly Fume from France
• Sauvignon Blanc either from New Zealand or Chile
• Chenin Blanc from South Africa
• Pecorino from Italy
• Albariño Rías Baixas from Spain
And why not try a dark rum based cocktail like Planter’s Punch, an easy to prepare cocktail at home
Ingredients:
• 50ml dark rum
• 20ml lime juice, freshly squeezed
• 10ml sugar syrup
• 5ml of grenadine
• 3 dashes Angostura bitters
• 1 splash soda water
• Garnish: mint sprig
Enjoy
For more advice and inspirational knowledge check out and follow Livio’s Instagram page
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Please watch: Créme Anglaise | Posh Custard
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