Smoked salmon & avocado terrines

Smoked salmon & avocado terrines

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(39 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
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  • 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 avocados, 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.

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Comments, questions and tips

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23rd Dec, 2012
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.
17th Dec, 2012
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.
2nd Jul, 2012
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.
1st Jul, 2012
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.
3rd Mar, 2012
oops forgot to rate it
3rd Mar, 2012
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.
4th Jan, 2012
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.
1st Jan, 2012
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 !
5th Dec, 2011
Have made this a few times for different people and everyone loved it. A firm favourite.
23rd Nov, 2011
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.


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