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Easy fish terrine

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Cocktail shrimps, grapefruit avocado

 


INGREDIENTS: 4 PERS.

  • 16 cooked and peeled prawns
  • 1 small oak leaf salad, washed and stripped
  • 2 avocados from Chile, peeled and cut in half
  • 1 pink grapefruit, peeled raw
  • 1 mango, peeled and diced
  • 3 pineapple slices, cut into large cubes
  • 1 stalk of chopped celery + not too green leaves (aside)
  • 5cl of white balsamic vinegar
  • Olive oil
  • Salt flower


COCKTAIL MAYONNAISE:

  • 4 tbsp. firm mayonnaise
  • 3 tbsp. ketchup
  • 1 tbsp. 1/2 teaspoon Worcestershire sauce
  • The juice of ½ a lemon
  • Fine salt and freshly ground pepper


UTENSILS:

  • 1 cutting board + 1 chef's knife + 2 bowls
  • 1 salad bowl + 1 whisk + 1 tablespoon + 1 plastic bag without nozzle
  • 1 serving dish 33cm in diameter


PREPARATION:

  1. Cut the avocados into cubes. Reserve them in a bowl. Cut the grapefruit into segments or slices.
  2. In a bowl, mix the mayonnaise with the ketchup, then add the Worcestershire sauce and the lemon juice, salt and pepper. Pour the mixture into a piping bag without a nozzle.
  3. In a large dish, place the oak leaves, the grapefruit slices, the shrimps, the diced avocados, the diced mango and pineapple, the chopped celery, the celery leaves, season with olive oil and white balsamic vinegar, salt with fleur de sel and pepper. Add dots of mayonnaise to the pouch or serve it on the side.

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