Smoked salmon & avocado terrines

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• Hilary

  06 November 2008

  Hilary commented on this recipe

  I made this as a trial run for Christmas/Dinner Parties. Wasn't able to get Chevre cheese but used Tesco's orgainc goats cheese and it was delicious. Very moist and refreshing. I used Tesco's Finest Hickory Shetland Isles which had a goo strong flavour. Wood definatley make it again as it was really easy and looked superb. The sweet chilli sauce just finnished it off.

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• Tigerfish

  17 November 2008

  Tigerfish commented on this recipe

  I made this for a dinner party this weekend and it was really lovely. I served it with some dressed leaves and a dollop of mayonnaise and sweet chilli sauce on the side. Guests loved it but I think one was a little dissapointed that it isn't a terrine in the true sense. Nothing a rename wouldn't solve! :)

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• Tigerfish

  17 November 2008

  Tigerfish rated this recipe

  

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• Nicola

  18 November 2008

  Nicola rated and commented on this recipe

  

  If the avocados are very ripe, eat on the same day as mine went brown over night, even though I'd squeezed plenty of lemon juice into the mixture to stop this. Will try again tho.....

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• mssteel

  21 December 2008

  mssteel rated and commented on this recipe

  

  Tried this last night and everyone liked it. Balsamic vinegar goes well with the accompanying salad.

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• kbl

  29 December 2008

  kbl rated and commented on this recipe

  

  This is brilliant and so simple but looks very professional. Also good using Parma Ham to replace the smoked salmon. I did this for Christmas Day starter as my mum-in -law doesn't like smoked salmon. I called them Proscuitto, Avocado and Goat's Cheese Parcels.

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• Coyney100

  31 December 2008

  Coyney100 rated and commented on this recipe

  

  I thought this was an excellent starter for Christmas, I catered for 14 and I have to say it was very easy to make and the result looked very professional once they were plated up. I substituted the goats cheese for Feta as i can't stand goats cheese but they seemed to work really well. Will definately make these again when I next have a gathering as everyone seemed to really enjoy them.

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• matahari

  03 January 2009

  matahari commented on this recipe

  I made this as a starter for a dinner party over Christmas and everybody was delighted when they opened up their parcels and tried the filling. Even those who don't eat avocados or smoked salmon gobbled everything up. It's definitely in my dinner party menus from now on.

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• sme

  06 January 2009

  sme rated and commented on this recipe

  

  I made this without any changes at all, and while it was delicious, we all found it rather too rich as a starter, probably half a serving would have sufficed. I think the amount of chevre was probably the problem, in combination with smoked salmon, which is an oily fish, and then avocado which is high fat content. However, I see that one reviewer has suggested thinly sliced prosciutto. That sounds great, I'd try that. Possibly even have avocado and tomato and omit the chevre. The spicy chilli sauce was perfect. Would try this again with the above various adjustments

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• Buzzzzz

  28 January 2009

  Buzzzzz rated and commented on this recipe

  

  10/10

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• Brewster's Mum

  10 June 2009

  Brewster's Mum rated and commented on this recipe

  

  Have used this recipe many, many times since it's publication with great success. On different occasions have substituted chives for spring onion, goats cheese for Brie and even left out the smoked salmon for a purely vegetarian dish. All worked equally well. Great as a starter or light lunch (depending on size of mould). Have also shared this recipe with friends and family - it's that good!

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• alexandra

  19 June 2009

  alexandra rated this recipe

  

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• janet

  29 June 2009

  janet rated and commented on this recipe

  

  Made this for Christmas day lunch as a starter and it looked so impressive and the taste certainly lived up to anticipation! If you make the portions smaller then it is perfect. I will definitely make it again this year, even my ypunger son who syas he doesnt like avocado loved it!

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• Sugar Baby

  22 July 2009

  Sugar Baby commented on this recipe

  An easy, elegant starter. Making & chilling them early in the day saved me from last-minute stress before a dinner party! Everyone loved these and I will definitely make again.

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• cannew

  03 August 2009

  cannew commented on this recipe

  Made it for last christmas when Mother in law and family came over. It was very easy to do and tasted delicious. Fairly cheap to make and so have made it frequently since both my husband and I - me particularly- enjoy it

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• hlnharrison

  09 November 2009

  hlnharrison rated and commented on this recipe

  

  Made this for a starter and it was surprisingly good. I forgot to buy the chives but had some dill so added a little of that. The avocados were not ripe enough so I ripened them in the microwave. They do lose flavour when you do this but as they were with other quite powerful flavours they were fine.They were still harder than I would usually use them but the slight bite added a pleasant texture. My husband does not usually like avocado but he enjoyed this. Perfect for a dinner party as it can all be done in advance.

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• Uncle Ian

  21 November 2009

  Uncle Ian rated and commented on this recipe

  

  Made this the other weekend and it was fantastic. The filling i mashed rather than did it chunky and i also threw in a few cooked prawns and a small amount of smoked salmon trimmings. This will be on the table at christmas. Thanks Sara

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• curly

  16 December 2009

  curly rated and commented on this recipe

  

  vert easy recipe and looks impressive

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• Helq99

  26 December 2009

  Helq99 rated this recipe

  

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• sxmscorpio

  15 January 2010

  sxmscorpio rated this recipe

  

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Ingredients

• sunflower oil , for greasing
• 300g and 150g pack thinly sliced smoked salmon
• 100g pack Chevre or other mild goat's cheese , broken into small pieces
• 3 tbsp snipped chives
• 3 large ripe avocados , peeled, stoned and finely chopped
• 3 tbsp lemon juice
• sweet chilli sauce , for drizzling
• salad leaves and vinaigrette, to serve

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Gluten-free

Ingredients

• sunflower oil , for greasing
• 300g and 150g pack thinly sliced smoked salmon
• 100g pack Chevre or other mild goat's cheese , broken into small pieces
• 3 tbsp snipped chives
• 3 large ripe avocados , peeled, stoned and finely chopped
• 3 tbsp lemon juice
• sweet chilli sauce , for drizzling
• salad leaves and vinaigrette, to serve

PER SERVING

330 kcalories, protein 18.0g, carbohydrate 16.0g, fat 22.0 g, saturated fat 5.0g, fibre 0.0g, sugar 10.0g, salt 3.67 g

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