How to be a Gourmet Chef with this Unique Mashed Potato Terrine

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  • How to be a Gourmet Chef with this Unique Mashed Potato Terrine

This beautiful dish is actually moderately easy to make. Your guests will love it. It is served at room temperature as an appetizer and can be made ahead of time, with the garnishes added just before serving. Make sure you reserve some of the Causa ingredients for your garnish, as indicated below.

How to be a Gourmet Chef with this Unique Mashed Potato Terrine

Also seen on Compass and Fork

Ingredients

1 tablespoon Olive oil
4 Yellow Bell Pepper ( cut in half, deveined, deseeded )
1/4 onions ( brown peeled, cut into large dice )
1/2 teaspoon sea salt
1/4 cups evaporated milk
2 ounces queso seco white cheese
5 saltine crackers

Directions


Garnishes

2    eggs ( hard boiled )
1    whitefish ( fish, fillet, white, boneless enough for 8 small portions or sub with 8 shrimp )
1/4    red onion ( sliced thinly )

Mashed Potato Terrine (Causa)

2    pound    potatoes ( yellow try bintjes, yukon golds or carolas )
Olive oil 1/2    tablespoon    sea salt
Lime juice 1/4    cups    mayonnaise
2    avocado ( peeled, sliced, reserve 8 small slices for garnish )
16    olives ( sliced in half, reserve 8 halves for garnish )
5    tomatoes ( small, finely diced, reserve some for garnish )

Servings

8

From Compass and Fork
 


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