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
Crab Tian with Avocado and Mango
the most decadent smoked salmon mousse
I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
Smoked salmon paupiette
Smoked salmon slices 400g
Fish or chicken stock 160g
Double cream 80g
Gelatine leaves 2
Unsalted butter 20g
Worcester and tobasco sauce to taste
Black pepper a few twists
rich and decadent smoked salmon mousse, have you seen those smoked salmon mousses in the deli and thought how lovely they look and probably too difficult to make? Then I hope you will have a go after seeing how easy it is, yes there is technique involved and you will have to follow the method and step by step to achieve it, but it really isn't difficult at all.
In this recipe i line the smoked salmon mousse with sliced smoked salmon which qualifies it for a fancy French name 'paupiette' which really just refers to a dish of sliced meat or fish that is filled with either vegetables or meat or fish, they are typically raw foods which must be roasted or poached, but in this smoked salmon mousse recipe there is no cooking involved.
How to make FISH MOSAIC at home | Michelin Star Technique
In this video, I will show you how you can make salmon mosaic at home and how to use it in fine dining recipe. I will show you an easy fine dining technique on how to do mosaic fish and as a garnish, I make a sour cream avocado puree and carrots pickled with oranges. I hope you will like this simple but delicious fine dining starter. Have fun
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#fishmosaic #finedining #salmonrecipe
SALMON TARTARE! Avocado, Yogurt! HEALTHY RECIPE! Tartar de Salmão com Abacate e Yogurt
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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Smoked Salmon Terrine | Step-by-step Recipe
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