Avocado and smoked salmon terrine
In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
184 K 3.7/5 (13 reviews)
4 hours 7 min.
Easy
2 terrines
15 IngredientsLast modified on: April 10th 2011
For 2 terrines, you will need:
4 
2 
Tabasco
8 tablespoons 
1 teaspoon 
6 sheets 
300 ml smoked salmon
4 
2 tablespoons balsamic vinegar
1 
400 ml 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 4 avocados, dice and sprinkle with the juice of 2 limes. Add a little Tabasco, salt, pepper, 8 tablespoons olive oil and 1 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 300 ml 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: 400 ml 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 RDI=60 % | 70 RDI=6 % | 180 RDI=30 % | 2,510 RDI=130 % | 10,500 RDI: 130 % |
| Per 100 g | 5 RDI=2 % | 2 RDI=0 % | 6 RDI=1 % | 100 RDI=5 % | 400 RDI: 5 % |
| Per terrine | 80 RDI=30 % | 30 RDI=3 % | 90 RDI=10 % | 1,250 RDI=60 % | 5,250 RDI: 60 % |
How much will it cost?
- For 2 terrines : 24.45 €
- Per 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: Like a Boursin with garlic and herbs, Beetroot and cream cheese verrines, Gravlax, Summery cheese on toast, Cheese and tomato tart, ... See them all 15
Smoked salmon
Like these other recipes: Crispy smoked salmon and herb rolls, Creamy cauliflower with smoked salmon, Scandinavian cocktail, Potato Waffles with Smoked Salmon, Smoked salmon sacristains, ... See them all 13
Olive oil
Like these other recipes: Caesar salad, Spaghetti with mushrooms, Feta and spinach brik pie, Spring veal sauté , Bolognaise lasagne, ... See them all 527
Gelatin
Like these other recipes: Panna cotta, European glass, Two-coloured chocolate-orange tart, Little vanilla, clementine and chestnut verrines, Thin tomato jelly and avocado tart, ... See them all 29
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