Recipe

Avocado Terrine Recipe

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Ingredients

1/4 ts Sugar
4 Hard-cooked eggs
1/2 lb Smoked whitefish
1/4 c Strained fresh lime juice
12 Strips of fresh red bell pepper or canned pimiento
2 lg Ripe avocados
2 tb Olive oil
1/2 ts Salt
1/4 c Milk
1/3 c Vegetable oil

Directions

Step #1 the yolks rubbed through a sieve & the whites finely sliced.
Step #2 each cut about 1/4 inch wide & 2 inches long.
Step #3 In a deep bowl, mash the egg yolks & milk together with a spoon or table fork until they form a smooth paste.
Step #4 Add 1 tbsp of the lime juice, the sugar & the salt.
Step #5 Then beat in the vegetable oil, a tsp or so at a time; make sure each addition is absorbed before adding more.
Step #6 Add the olive oil by tspfuls, beating constantly.
Step #7 Stir the remaining lime juice into the sauce & taste for Spice uping.
Step #8 With your fingers or a small knife, remove the skin from the fish and pick out any bones.
Step #9 Drop the fish into a bowl & flake it finely with a fork.
Step #10 Add the sliced egg whites & the sauce, & toss together carefully but thoroughly.
Step #11 Just before serving, cut the avocados in half.
Step #12 With the tip of a small knife, loosen the seeds & lift them out.
Step #13 Remove any brown tissue like fibers clinging to the flesh.
Step #14 Spoon the fish mixture into the avocado halves, dividing it equally among them & mounding it slightly in the center.
Step #15 Arrange 3 strips of sweet pepper or pimiento diagonally across the top of each avocado & serve at once.
Step #16 Makes 4 servings.
Step #17 From "African Cooking", Laurens van der Post & the editors of Time Life Books, "Foods of the World" series, 1970.
Step #18 LOC # 77-119620.
Step #19 Posted by Stephen Ceideberg; February 24 1993.
Step #20 --.
Enjoy the AVOCADO TERRINE recipe