Avocado and smoked salmon terrine
In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
195 K 3.7/5 (13 reviews)
4 hours 7 min.
Easy
9.75 €
1 terrine
15 IngredientsLast modified on: April 10th 2011
2 
1 
Tabasco
4 tablespoons 
½ teaspoon 
3 sheets 
150 g smoked salmon
2 
1 tablespoon balsamic vinegar
½ 
200 g cream cheese
herbs of your choice
Times for this recipe
Preparation: 2 hours 7 min.
Resting: 2 hours
All in all: 4 hours 7 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Peel 2 avocados, dice and sprinkle with the juice of 1 lime. Add a little Tabasco, salt, pepper, 4 tablespoons olive oil and ½ teaspoon vitamin C. Blend to obtain a smooth avocado purée .
Note: The vitamin C prevents the avocado turning brown. If you don't have any, add more lime juice and eat the terrine within 2 hours of preparation, otherwise it will lose its lovely green colour (but not its flavour).
Note: The vitamin C prevents the avocado turning brown. If you don't have any, add more lime juice and eat the terrine within 2 hours of preparation, otherwise it will lose its lovely green colour (but not its flavour).
Stage 2 - ⌛ 10 min.
Stage 3 - ⌛ 2 min.
Check the seasoning of the avocado purée.
Stage 4 - ⌛ 15 min.
Put 3 tablespoonsful of avocado purée into a pan over low heat and heat while stirring continuously. Do not let it boil! As soon as the purée feels hot when you dip your finger in it, turn off the heat and add the drained gelatin. Continue stirring until it has melted.
Leave to cool, then pour back into the rest of the avocado purée and mix thoroughly.
Set aside at room temperature.
Leave to cool, then pour back into the rest of the avocado purée and mix thoroughly.
Set aside at room temperature.
Stage 5 - ⌛ 5 min.
Cut 150 g smoked salmon into small dice and sprinkle with a little lime or lemon juice.
Set aside.
Set aside.
Stage 6 - ⌛ 40 min.
Stage 7 - ⌛ 5 min.
Begin assembling the terrine:
Line the inside of your dish or mould with stretch film, as this makes turning out easier (if you intend serving the terrine straight from the dish, like a pâté de campagne, this isn't necessary). Stand the dish on a tea-towel folded in 4.
Put a layer of avocado purée in the bottom of the dish (about 1 cm or ½ inch). Tap the dish onto the tea-towel to spread the purée evenly. Do this for each layer.
Line the inside of your dish or mould with stretch film, as this makes turning out easier (if you intend serving the terrine straight from the dish, like a pâté de campagne, this isn't necessary). Stand the dish on a tea-towel folded in 4.
Put a layer of avocado purée in the bottom of the dish (about 1 cm or ½ inch). Tap the dish onto the tea-towel to spread the purée evenly. Do this for each layer.
Stage 8 - ⌛ 5 min.
Cover with a layer of diced salmon.
Stage 9 - ⌛ 5 min.
Then a second layer of avocado.
Stage 10 - ⌛ 10 min.
Cover with a layer of diced tomato.
Stage 11 - ⌛ 2 hours
Finish with a third layer of avocado.
Cover carefully with plastic film and refrigerate for at least 2 hours.
Cover carefully with plastic film and refrigerate for at least 2 hours.
Stage 12 - ⌛ 10 min.
Prepare a simple herb dressing by mixing with a fork: 200 g cream cheese, your choice of herbs, salt, pepper and the juice of ½ a lemon.
Stage 13 - ⌛ 5 min.
Turn out the terrine (if you want to) at the last minute and serve both the terrine and herb dressing well chilled.
Remarks
You can also add very finely-chopped onion or shallot to the avocado purée.
And to drink?
A medium white wine, like a Vouvray, made with Chenin Blanc grapes.
Keeping: 2 or 3 hours in the fridge, well-protected from the air by plastic film. .
Source: Home made.
Nutritional information
How much will it cost?
- For 1 terrine : 12.25 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cream cheese
Like these other recipes: Chicken and avocado bagels, Avocado with gravlax, Gravlax, Spinach and cashew brik rolls, Avocado "tarte fine", ... See them all 15
Smoked salmon
Like these other recipes: Cucumber and salmon salad, Spaghetti with smoked salmon, Creamy cauliflower with smoked salmon, Surprise bread, Salmon rillettes, ... See them all 13
Olive oil
Like these other recipes: Scallops with sorrel and Noilly Prat, Coq au vin, Gratin of purple artichokes, Small green vegetables in Mornay sauce, Beetroot and fried chicken salad, ... See them all 551
Gelatin
Like these other recipes: Plum and almond panna cotta, Thin tomato jelly and avocado tart, Pear charlotte, Double raspberry tartlets, Clementine diplomat cream, ... See them all 29
Other recipes you may also like
How to slow cook meat
By cooking meat slowly with no added fat, it will become very tender - almost melt-in-the-mouth - and can be cut with a fork. November 6th 2011181 K5 4 hours 45 min.
Breton sablé biscuit dough
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts. August 1st 2018125 K 30 min.
Fish "à la Bordelaise"
Fish "à la Bordelaise" is a fillet topped with a crust of breadcrumbs, herbs and onions cooked in white wine, then oven-baked until golden brown. It is a classic frozen family meal that many French children have grown up with, but here is a home-made version that is far better. February 20th 2019110 K4.4 1 hour 7 min.
Hot sesame-cream chicken tartines
Slices of lightly toasted bread topped with sesame and tarragon cream, morsels of chicken and a little grated cheese. Just popped in the oven for a few minutes to brown. [Translator's note: in French, a tartine is simply a slice of bread spread with something (butter, jam...) or an open sandwich, sometimes hot. The term is now catching on in English.]. January 22th 202048 K 30 min.
Roasted cauliflower
This is how Yotam Ottolenghi does roasted cauliflower: whole, served with a green parsley tahini sauce. April 19th 202058 K 2 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.