For 1 terrine, you will need:
2 
1 
Tabasco
½ teaspoon 
2 
1 tablespoon balsamic vinegar
½ 
herbs of your choice
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 2 hours 7 min. | 2 hours | 4 hours 7 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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. .Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,254 Kcal or 5,250 Kj | 76 gr | 33 gr | 91 gr |
| 63 % | 29 % | 3 % | 14 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 96 Kcal or 402 Kj | 6 gr | 3 gr | 7 gr |
| 5 % | 2 % | <1 % | 1 % |
| Per terrine | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,254 Kcal or 5,250 Kj | 76 gr | 33 gr | 91 gr |
| 63 % | 29 % | 3 % | 14 % |
How much will it cost?
- For 1 terrine : 9.72 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Cream cheese: You can check-out other recipes which use it, like for example: Summery cheese on toast, Gravlax, Crunchy verrines, Avocado with gravlax, Like a Boursin with garlic and herbs, ... All |
 | Smoked salmon: You can check-out other recipes which use it, like for example: Cubed salad, Cucumber and salmon salad, Spaghetti with smoked salmon, Scandinavian cocktail, Salmon and spinach quiche, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole Dieppoise, Rosemary steamed fish, New York style pasta, Sautéed pork with mushrooms in a cream sauce., Moussaka, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: How to use gelatin, European glass, Little vanilla, clementine and chestnut verrines, Apricot blancmange, Black Forest gateau, ... All |
Other recipes you may also like
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...4.9M 64 4 days 15 hours 50 min.
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.518K5 2 days 16 hours 28 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.272K5 1 hour 13 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.294K4.0 1 hour 11 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-08-01)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question