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Recipe Name: Avocado Terrine Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Preparation Time:
Number of Servings: 6

Terrine Mix
4 Avocado peeled, seeded
2 Teaspoon(s) Dijon mustard
1 Teaspoon(s) Worcestershire sauce
Lemons to Squeeze
1/2 Pint(s) Whipping cream
1 Avocado peeled, rubbed with
lemon and sliced 1/2 inch
3 Medium or 4 Large ripe
plum tomatoes peeled and
Squeeze of Lemon Juice
1 Ounce(s) Heavy cream
Fresh basil
3 Medium shrimp per serving.
peeled deveined lightly
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.

Nutrition (calculated from recipe ingredients)
Calories: 371
Calories From Fat: 297
Total Fat: 34.7g
Cholesterol: 60.8mg
Sodium: 62.1mg
Potassium: 873.7mg
Carbohydrates: 16.4g
Fiber: 11.3g
Sugar: <1g
Protein: 5.4g

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