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Red Lentil, Avocado, and Ham Terrine with Italian Herbs
An elegant layered terrine featuring silky red lentil purée, fresh avocado, and sautéed ham infused with Italian herbs and herb butter. A refined chilled dish perfect as an appetizer or starter.
Ingredients
- 150 g Red lentils
- 2 piece Avocados
- 120 g Ham
- 50 g Walnuts
- 2 piece Shallots
- 1 tsp Dried Italian herbs
- 1 piece Lemon
- 40 g Butter
- 300 ml Vegetable broth
- 4 leaf Gelatin
- 1 pinch Salt
- 1 pinch Pepper
Instructions
Step 1
Cook red lentils in 300ml broth for 20 minutes until tender. Drain and reserve.
Step 2
Finely chop shallots. Quickly blanch ham in a skillet, then cut into thin strips.
Step 3
Soak gelatin in cold water for 5 minutes. Heat remaining 100ml broth to boiling and dissolve gelatin in it.
Step 4
Blend lentils with 20g butter, shallots, herbs, salt, and pepper. Stir in half the gelatin mixture.
Step 5
Pour half the lentil mixture into terrine. Layer ham strips and avocado slices. Drizzle with lemon juice.
Step 6
Add remaining lentil mixture. Refrigerate for at least 4 hours before unmolding.
Step 7
Top with crushed walnuts and fresh butter shavings before serving.