Appetizers

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

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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.

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Huancaina Sauce
1 tbsp olive oil
4 bell peppers (capsicums), yellow cut in half, deveined, deseeded
1/4 onions, brown peeled, cut into large dice
2 ozs cheese, fresh white (queso)
5 soda (saltine) crackers
1/2 tsp salt, ground sea
1/4 cup evaporated milk
Garnishes
2 eggs hard-boiled
1 fish, fillet, white, boneless enough for 8 small portions or sub with 8 shrimp
1/4 onions, salad (red) sliced thinly
Mashed Potato Terrine (Causa)
2 lb potatoes, yellow try bintjes, yukon golds or carolas
1/2 cup olive oil
1/2 tbsp salt, ground sea
1/4 cup lime juice
1/4 cup mayonnaise
2 whole avocados peeled, sliced, reserve 8 small slices for garnish
5 small tomatoes finely diced, reserve some for garnish
16 olives sliced in half, reserve 8 halves for garnish
Huancaina Sauce Place the olive oil In a pan over medium heat. When the pan and olive oil are well heated, add the yellow peppers and onions. Stir occasionally and cook for about 15 minutes. Allow to cool...
See the full directions on my site
Nutritions

Calories
1288

Sodium
1229mg
51% DV

Fat
94g
145% DV

Protein
24g
49% DV

Carbs
64g
21% DV

Fiber
12g
48% DV