Smoked salmon & avocado terrines

Smoked salmon & avocado terrines

  • 1
  • 2
  • 3
  • 4
  • 5
(31 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
janspur's picture

Very impressive looking starter for a dinner party & tastes lovely! I received many compliments from my guests when I served this for the first time!
Even though my husband dislikes chevre, I just reserved a small amount of filling (minus the chevre) & added Danish Blue cheese instead, just for him - & he loved it!

sara-frances's picture
  • 1
  • 2
  • 3
  • 4
  • 5

oops forgot to rate the recipe

sara-frances's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this yesterday for a dinner party last night, I substituted the goats cheese for Feta and made one with serano ham as one friend doesn't like salmon. everyone loved it. I will certainly be making this again.

dandomania's picture

Lookes and tastes great! Made it for lunch with friends and everyone loved it!

cazmoss24's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Huge success for something so unbelievably easy - even better that it can be made the night before. (I also chopped some prawns into the mix) Will certainly make again.

feliciamary's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this recently for a special dinner party - it was very easy to make and really delicious; very mild and creamy. I was a bit worried as one of my guests isn't over keen on goat's cheese but this struck just the right note. I'll definitely make it again.

smithtr's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This worked really well. I made it the evening before the dinner party. It looked and tasted excellent. Will certainly make again.

maureenbode's picture
  • 1
  • 2
  • 3
  • 4
  • 5

vert easy recipe and looks impressive

uncleian's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

hlnharrison's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

cannew's picture

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

amydavis7's picture

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.

gervais's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

jeanbrodie1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

jasbor's picture
  • 1
  • 2
  • 3
  • 4
  • 5

10/10

smeldridge's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

alexnena's picture

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.

coyney100's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

kblacey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

mssteel's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

Pages

Questions

Tips