Smoked salmon & avocado terrines

Smoked salmon & avocado terrines

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(31 ratings)

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Cooking time

Prep: 20 mins

Skill level

Easy

Servings

Serves 8

A light, elegant make-ahead starter to ease you into the Christmas Day blow-out, or to kick off a dinner party menu

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
330
protein
18g
carbs
16g
fat
22g
saturates
5g
fibre
0g
sugar
10g
salt
3.67g

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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Method

  1. Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.
  2. Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning. Spoon into the salmon-lined ramekins, press down, fold over the overlapping salmon, then cling film to seal in the mixture. Can be made the night before, but if making on the day they should be chilled for at least 4 hrs.
  3. On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette. Drizzle the terrine and plate with sweet chilli sauce. Serve on their own or with toast.

Recipe from Good Food magazine, December 2008

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Comments

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emmaj4's picture

We served a smaller version of these as a canape prior to the main meal and in general people seemed very impressed! They were great served alongside (gluten-free) cheese crackers.

blushingpixie75's picture

Very nice flavour and so easy to make.

102011503's picture
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I thought this was a bit of a weird combination but with all the good ratings gave it a try for an Easter starter. Very easy to make, looked amazing and was delicious. Definitely one to make again.

aureliecjohnson's picture
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Love these. Very easy to make and can be done in advance.perfect!

oggie49's picture

I made in a traditional terrine log, so simple and easy loved that you could make night before will make again

oggie49's picture

Made this for New Year in a traditional Terrine log, beautiful everyone asked for recipe

rallychick's picture
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Made as a starter for Christmas.day,was delicious and went down really well with everyone :-)

bernadetteking's picture
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Excellent - looks seriously impressive, tastes good and very very easy to do. Didn't have 8 ramekins, so used silicone deep muffin tray. Terrines popped out easily.

holtight's picture

I love the look and temptation of this inspired gluten-free meal. This is just the thing I've been looking for to serve my guests at my holiday gathering. Thanks for this blob. Cheers.

jofranks's picture
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Supplemented goats cheese with white crab meat and the dill with freshly chopped coriander. Didn't have any sweet chilli sauce so mixed a little white wine vinegar to some chilli mango chutney instead, topped the terrine with dressed micro herbs - overall a really classy looking/tasting starter.

beibei's picture
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Fantastic. Made this several times now. Just make sure you use a good goats cheese that isn't too overpowering and then it's lovely.

keamari's picture
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oops forgot to rate it

keamari's picture
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I have made this a few times - first time I did it was for lunch for about 25 people - useful to be able to put a starter together the night before - the avacado was fine as long as sufficient lemon juice used. I made some in teacups as ran out of ramekins and handy for fridge space as could stack in the fridge.

brickrabbit's picture
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This was very quick and easy to make - all the better for being done the day before. It tasted great and looked good (I decorated with a touch of caviar (well, lump fish roe!) and a quail egg on top for an informal dinner party. Will use again.

belfastboychris's picture
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Cooked this last night with a Baby Leaf Italian Salad and Balsamic reduction.. I added some lime juice as well as lemon juice, then garnished with lemon zest to serve.

Similarly to the last post, couldn't source Chevre Goats cheese and just used a welsh Goats cheese that I found in Sainsburys that I had used before.

Great starter and really helped the fact I could make the night before !

shiona22's picture
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Have made this a few times for different people and everyone loved it. A firm favourite.

jarrestr's picture

Have made this more than once and always a great success. Wouldnt think that it can be frozen because of the avocados and because prawns have to be very fresh to freeze.

regthebaker's picture

Can this be made with the addition of prawns made up to two weeks beforehand and frozen? All help gratefully received.

purdey's picture

Have a dinner party coming up soon, this sounds brilliant. I will be making this!!.

purdey's picture

Have a dinner party coming up soon, this sounds brilliant. I will be making this!!.

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