Smoked salmon & avocado terrines

Smoked salmon & avocado terrines

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

Prep: 20 mins


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

  • Gluten-free

Nutrition: per serving

  • kcal330
  • fat22g
  • saturates5g
  • carbs16g
  • sugars10g
  • fibre0g
  • protein18g
  • salt3.67g
Save to My Good Food
Please sign in or register to save recipes.


  • sunflower oil, for greasing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 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 avocado, peeled, stoned and finely chopped



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 3 tbsp lemon juice
  • sweet chilli sauce, for drizzling
  • salad leaves and vinaigrette, to serve


  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.

Ads by Google

Comments, questions and tips

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

Comments (45)

kblacey's picture

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

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

renomate's picture

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.....

candicep's picture

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! :)

hilsmuffins's picture

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.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…