Hawaiian Poke Terrine w/ Avocado and Persimmon
December 3, 2010 •
Serves 4: 4 – ½ cup ramekins lined with plastic wrap (enough wrap to fold over when filled) 10 ounces Fresh Ahi (sushi grade), cut in ¼ in. cubes 3 tablespoons scallions, green and white part, sliced very thin 1 tablespoon fresh ginger, minced very fine 1 teaspoon Serrano Pepper, minced fine 2 tablespoons lemon zest 2 tablespoons soy sauce 2 tablespoons toasted sesame oil 1 half avocado, peeled and cut in thin strips, 3 inches long 1 small persimmon, peeled and cut in thin strips, 3 inches long Combine the ginger, Serrano, half the lemon zest, half the scallion soy sauce and sesame oil in a medium bowl. Add the Ahi and mix gently. The other half of the scallions and lemon zest are to be used as garnish to top the terrines. Line the bottoms of the ramekins with the persimmon and avocado, overlapping a little alternating until the bottom of ramekin is covered. (okay for fruit to go up sides of ramekin a little) Divide the fish mixture into the four ramekins, pat down gently, fold over plastic wrap so entire top of fish mixture is covered. Place in refrigerator for one to two hours to set and let flavors settle into the fish. Unmold onto a platter or individual plates so the avocado and persimmon are now on top, removing plastic wrap. Garnish with the remaining sliced scallion and lemon zest. (and more sliced persimmon and avocado if you like.) You can put these terrines on a bed of micro greens, or sautéed pea greens for a wonderful little salad. Go to www.malibufarmersmarket.net and click recipe archives for all of Diana’s recipes!