This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Avocado and smoked salmon terrine
In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
194 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: Spinach and cashew brik rolls, Avocado with gravlax, Oriane's tuna rillettes , Chicken and avocado bagels, Surf and turf club sandwich, ... See them all 15
Smoked salmon
Like these other recipes: Cucumber and salmon salad, Crispy smoked salmon and herb rolls, Creamy cauliflower with smoked salmon, Salmon and spinach quiche, Smoked salmon sacristains, ... See them all 13
Olive oil
Like these other recipes: Tapenade, Flamiche, Pork escalope with mushrooms and sage cream, Fillets of sole Dieppoise, Sliced chicken with mushrooms and broccoli, ... See them all 546
Gelatin
Like these other recipes: Panna cotta, Bounty-style tart for Alison, Lime crémeux, Bavaroise cream, Diplomat cream, ... See them all 29
Other recipes you may also like
Confit of quinces in Macvin
In this simple recipe, the sliced quinces are gently stewed in Jura Macvin until melting and caramelized. Served with real custard, this gives a delightful contrast of flavour and colour. January 10th 202143 K 1 hour 20 min.
Sautéed turmeric chicken with mushrooms
For this dish, the chicken and mushrooms are first sautéed separately, then combined in a cream and turmeric sauce. May 10th 202376 K4 1 hour 2 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, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.30 M 74.2 4 days 15 hours 50 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid. November 8th 20172.46 M 14.8 1 hour 15 min.
Sausage in brioche
In this recipe, sausage is cooked, the skin removed, and baked in a savoury brioche dough. Serve preferably with a good green salad and French dressing (vinaigrette). September 10th 2018428 K5 1 hour 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
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.