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

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions

Tips