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
Salmon Avocado Prawn Starter #salmon #avocado #prawns
This easy, delicious and colorful Starter is so quick to make and can be made in advance to be served on Christmas day as a starter, or to be served on any other special occasion
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
Avocado Terrine with Toasted Corn Salsa
Topped with a toasted corn salsa, this savoury avocado terrine (recipe below) is a must-try. It’s a great option if you need to bring a plate to share.
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Avocado Terrine with Toasted Corn Salsa
Serves 12 as a starter Prep 30 mins (+ cooling & 6 hours chilling time) Cooking 5 mins
4 large avocados, stoned, peeled, coarsely chopped
750g cream cheese, softened slightly
1/3 cup (80g) Coles Sour Cream
2 tbs lime juice
1 garlic clove, crushed
2 tsp ground cumin
2 tsp ground fennel
1/4 cup (60ml) extra virgin olive oil
425g can corn kernels, rinsed, drained
1/2 cup (75g) drained sliced black olives
1 small red chilli, thinly sliced (optional)
1 tbs chopped coriander
1. Grease an 11cm x 23cm (base measurement) loaf pan and line with baking paper, allowing the sides to overhang. Place avocado, cream cheese, sour cream, lime juice, garlic, cumin and fennel in a food processor and process until smooth. Season. Spoon into the prepared pan and smooth the surface. Cover with plastic wrap. Place in the fridge for 6 hours or overnight or until firm.
2. Heat 1 tbs oil in a non-stick frying pan over medium-high heat. Add corn and cook, stirring, for 5 mins or until golden brown. Transfer to a heatproof bowl. Set aside to cool. Stir in olives, chilli, if using, and coriander. Season.
3. Turn the terrine onto a serving platter. Remove the baking paper. Top with the salsa and drizzle with remaining oil.
Serve with: lavosh crackers and coriander sprigs
Want more easy recipes? Check out our ‘Summer entertaining’ playlist which includes:
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BBQ corn hack:
Smoked Salmon, Avocado, Cream Cheese ???? Bagel
#recipesaresimple #smokedsalmonbagel
YUMMY!! This Smoked Salmon sandwich with cream cheese filling is so quick to whip up this tasty sandwich! If you don't have smoked salmon or don't like it (it is an acquired taste), you could use sandwich ham or cooked salmon instead! Oh and feel free to add more cream cheese to the ???? some people like A LOT..
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Music: Bensound- Cute.
Quinoa Salad – Bruno Albouze
Healthy, nutritious, and damn good!
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Cured Salmon Rolls – Bruno Albouze
These amuse bouche beet cured salmon rolls stuffed with cream cheese, lemon confit and chives and toped with caviar are exceptional!
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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.