Tuna, Prawns, Beet and Carrots Terrine.

This Entrée is pleasurable to the eyes and the palate. For one thing, it is colourful but it is also creamy soft and pickled. There is acidity as much as sweetness. This little compact Tuna Terrine makes succulent Starters for Dinner Parties or an excellent Fish Course.

Putting it all Together

Timing

Preptime: 15-20 minutes. Assemblage.
Cooktime: No Cooking time but Cooling Time yes.
Servings: 4 portions

Ingredients

Vaccum packed of Pickled Beetroots or 2 pickled Beetroots per Tuna Terrines.

4 Carrots, gratted.

4 Tins of Tuna in Olive Oil, with some to be kept asside for the decoration.

8 medium size to small Pink Prawns.

1 Bunch of Dill.

1 Bunch of Parsley of your choice: either Curly or either Flat.

400g of Lemon Mayonnaise.

White Wine Vinegar.

1 Lemon.

Steps

The job is to find a large enough Salad or Mixing bowl to contain most of the Ingredients.

Start by draining them of their Olive Oil. But don't loose that Oil keep it in a Jar, labelled it as Tuna Fish Olive and Store for later for other future Dishes. The 3 first tins of Tunas goes in the large Bowl shredded as thinly as you like with a fourk. Drain the Olive Oil of the last Tin in the Bowl, but reserve the Tuna of that Tin for decoration on top of the Terrines for later on.

When your shelled Prawns are ready to be chopped which also means with their Intestinal Tracts removed, you have to choices, either to chop them very small or alternatively to create a Mousse with them using the back of a fork. Add the result in the Bowl with the Tuna.

Then grate the Carrots into very small strips in longer and in width, however they will still add some crunch to the Tuna Terrine. Chop your Aromatic Herbs: Dill and Parsley. But keep a few strigs of Parsley and of Dill long and apart for the later decoration.

Add all of the chopped Dill within the Bowl as well as some Parsley but keep some Parsley aside to decorate the contour between the Tuna Terrine and the rim of the plates.

The turn of the Carrots to go into the Bowl arrives because then when all those Ingredients are in you will not have Purple fingers by touching the pickled Beetroot. However when it comes to handling the Beetroots to grate them it is possible to find Eco friendly Rubber gloves. It also allows to carry your grated Beetroots to the Bowl still without a stain on your Fingers.

Next simply is to pour the Lemon Mayonnaise inside the Bowl then to start turning the entire mixture gently with a large Wooden Fork. This process allows the Ingredients to get together as the Mayonnaise serves as a Binding agent. Stir until the Mixture has a smooth yet lots of bitsy bits of colours and goodness to see.

Separate the Mixture into 4 large Ramequins. Cover your Ramequins with cling film and place them in the Fridge for the Terrines to cool but also firm up. Effectively the Ramequins serve as a mould. For best results leave the Tuna Terrines in the Fridge for 30 to 40 minutes.

Prepare your plates which shoud not warm to the touch. Take the Terrines out of the Fridge and demould each of them carrefuly at the centre of each plates. Decorate the top of each Terrine with some reserved Tuna which you deposite in little fancy crunch. It does elevate the Tuna Terrine. Place the sprigs of Dill and the ones of Parslay to complete la decortion de la Tuna Terrine.

Finally dress the top Tuna shreds with a little White Wine Vinegar. Then surround the Terrine with Parsley Leaves on the plate itself. Cut a Lemon in quarters to put on the plates for the finishing zingy note.

An alternative for this recipe is the use of Smoked Salmon instead of Tuna which will be equally enjoyable.

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