Avocado and smoked salmon terrine
In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
186 K 3.7/5 (13 reviews)
4 hours 7 min.
Easy
1 terrine
15 IngredientsLast modified on: April 10th 2011
For 1 terrine, you will need:
- 1
2 avocados - 2
1 lime - 3
Tabasco - 4
4 tablespoons olive oil - 5
½ teaspoon vitamin C - 6
3 sheets gelatin - 7
150 g smoked salmon - 8
2 tomatoes - 9
1 tablespoon balsamic vinegar - 10
chives - 11
½ lemon - 12
200 g cream cheese - 13
herbs of your choice - 14
salt - 15
pepper - Total weight: 1,310 grams
Change these quantities to make:
Change measures:
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=20 % | 30 RDI=2 % | 90 RDI=10 % | 1,250 RDI=50 % | 5,250 RDI: 50 % |
| Per 100 g | 5 RDI=2 % | 2 RDI=0 % | 6 RDI=1 % | 100 RDI=4 % | 400 RDI: 4 % |
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: Avocado with gravlax, Beetroot and cream cheese verrines, Chicken and avocado bagels, Baker's chicken and potato tart, Tomato and cream cheese terrine, ... See them all 15
Smoked salmon
Like these other recipes: Potatoes with smoked salmon, Surprise bread, Potato Waffles with Smoked Salmon, Smoked salmon sacristains, Scandinavian cocktail, ... See them all 13
Olive oil
Like these other recipes: Endive and beer soup, Baked salmon fillet, Eggs Comtoise, Hummus, Warm scallop and cabbage salad, ... See them all 531
Gelatin
Like these other recipes: Two-coloured chocolate-orange tart, Crunchy blackcurrant and mascarpone cream verrine, Corsican tarts, Frozen nougat, Individual charlottes with morello cherries, ... See them all 29
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020328 K5 2 hours 25 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024287 K4.5 1 hour 25 min.
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,...December 16th 20245.27 M 64.2 4 days 15 hours 50 min.
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina).February 29th 2012235 K4.3 35 min.
Salmon and spinach quiche
This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.April 17th 2022416 K 14 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
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.