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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.
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| Servings | Prep Time |
| 8people | 30minutes |
| Cook Time | Passive Time |
| 30minutes | 30minutes |
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Ingredients
Huancaina Sauce
- 1tbsp olive oil
- 4 bell peppers (capsicums), yellowcut in half, deveined, deseeded
- 1/4 onion, brownpeeled, cut into large dice
- 2ozs cheese, fresh white (queso)
- 5 soda (saltine) crackers
- 1/2tsp salt, ground sea
- 1/4cup evaporated milk
Garnishes
- 2 eggshard-boiled
- 1 fish, fillet, white, bonelessenough for 8 small portions or sub with 8 shrimp
- 1/4 onion, salad (red)sliced thinly
Mashed Potato Terrine (Causa)
- 2lb potatoes, yellowtry bintjes, yukon golds or carolas
- 1/2cup olive oil
- 1/2tbsp salt, ground sea
- 1/4cup lime juice
- 1/4cup mayonnaise
- 2whole avocadospeeled, sliced, reserve 8 small slices for garnish
- 5small tomatoesfinely diced, reserve some for garnish
- 16 olivessliced in half, reserve 8 halves for garnish
Instructions
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 down.
- Place the cooled yellow pepper mixture into a blender. Start the blender and add the remaining Huancaina sauce ingredients until it turns into a smooth sauce. Place the sauce into a bowl and store in the refrigerator for at least 20 minutes before using.
Garnishes
- While the Huancaina sauce is cooling, prepare your garnishes. Hard-boil the eggs. When cooked, place the eggs in cold water to quickly cool them down. When cool enough to handle, peel the eggs and cut each egg into 4 wedges. Reserve.
- Cut the fish fillets into 8 thin, long portions and shallow fry, very gently over a moderate heat and with a little oil, turning carefully. Drain on kitchen paper and reserve.
- Slice the red onion. Reserve.
Mashed Potato Terrine (Causa)
- Peel the the potatoes and place in cold water water. Bring to the boil and then simmer for 20 minutes or until cooked. Drain, mash and allow to cool.
- Place the mashed potato in a bowl. Add olive oil, salt, lime juice and 1/4 cup of the reserved Huancaina Sauce. Use your clean hands to mix this preparation until you achieve a soft but clay type dough. If the potato mixture is not completely cool, place the bowl in the refrigerator before proceeding.
- Meanwhile, In a small bowl, mix together the mayonnaise and a further 1/4 cup of the reserved Huancaina Sauce. Prepare your avocado, tomato and olive slices ready to put the molds together.
- Before putting together the causa, make sure you reserve 8 small slices of avocado, 8 olive halves, some diced tomato and some of the sauce mixture for your garnish.
- Place a square or round mold on a clean plate. Spoon a layer of the potato mixture and push down with the back of a spoon so the potato is densely packed into the mold. Place some sliced avocado, diced tomato and 3 olive halves evenly on top of the potato bed and then spoon some of the mayonnaise/Huancaina sauce mixture on top (don’t over do it). Spoon another layer of potato mix on top. Gently press down with the back of a spoon so the top is even. Carefully remove the mold. Repeat for the remaining seven servings.
- For the garnish, carefully place a wedge of hard-boiled egg, a fish portion, some red onion, one slice of avocado, some diced tomato, an olive half and a dash of the mayonnaise/Huancaina sauce mixture.
https://compassandfork.com/recipe/how-to-be-a-gourmet-chef-with-this-unique-mashed-potato-terrine/
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https://compassandfork.com/recipe/how-to-be-a-gourmet-chef-with-this-unique-mashed-potato-terrine/ |