Avocado and Shrimp Terrine with PSC Ossetra Plus Caviar by Lynn Daniella Hoffmann.

Servings: 2

Effort: Easy

Ingredients:

• 1 Cup cooked shrimp, chopped and water squeezed out
• 2 Tsp. Tomato paste
• 3 Tsp. Mayonnaise (preferably homemade)
• 1 – 2 Tsp. Heavy cream
• Pinch of cayenne pepper
• 1 Tbsp. Powdered gelatin, softened in water (1 Tbsp)
• 1 Tsp. Unsalted butter
• 1 Ripe avocado
• 2 Tsp. Mayonnaise
• 1 Tsp. Fresh lemon or Lime juice
• 1 Tbsp. Powdered gelatin, softened in water (1 Tbsp)
• Pinch of garlic powder
• Salt & pepper to taste (I prefer white pepper)
• For a creamier Shrimp purée:
• *See notes at the bottom of the page
• Cilantro or flat leaf parsley for garnish (optional)
• Lemon or lime slices for garnish
• 2 Tbsp. PSC Ossetra Plus Caviar

Special Equipment:

• Small loaf pan 5 ó “ x 3” x 1 . “
• Plastic wrap

Method:

• Line the loaf pan with plastic wrap, sufficient to leave quite a bit of overhang cover the terrine once filled.
• Place in fridge or freezer to chill.
• Place the chopped shrimp in a small food processor and blitz until well chopped.
• Add the tomato paste, mayo, 1 tsp. of cream, pinch of cayenne pepper and butter. Blitz until it’s a smooth purée. You may need to add another teaspoon of cream.
• Melt the gelatin in a microwave for approximately 8 seconds, stir to make sure it’s well dissolved and add to the shrimp mixture, blitzing a few times.
• Spoon the mixture into the bottom of the chilled loaf pan smoothing it out neatly and then tap the pan on the counter a few times to release any bubbles. Return to the fridge to set – not in the freezer!
•  Peel and core the avocado and place teaspoonfuls into your washed food processor. Add the mayonnaise, lemon/lime juice, garlic powder and blitz until it’s a creamy purée.
• Add salt & pepper to taste. Melt the gelatin as above and add to the purée blitzing it once or twice to incorporate.
• Spoon the mixture over the shrimp purée repeating the above steps.
• Cover the top lightly with the plastic wrap overhang and refrigerate until set and firm.

Unmolding / Serving Suggestion:

• Gently unmold the terrine by lifting it out with the plastic and turn onto a plate and removing the plastic.
• Slice it evenly and surround the lengthwise edges with thin lime or lemon slices, topped with PSC Ossetra Plus Caviar. (See photo)

Notes:

For a creamier shrimp purée, substitute the cream for 1-2 Tbsp. Cream Cheese and make sure to blitz it well, wiping down the sides of the food processor several times to ensure it is well incorporated.

For more information on Chef Lynn Daniella Hoffmann, visit her instagram and try her chef challenges here.