Avocado and smoked salmon terrine
In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
135,1504/5 for 6 ratings
Last modified on: April 10th 2011
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:
Keeping: 2 or 3 hours in the fridge, well-protected from the air by plastic film. .
| 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 a certain time?
When should I start for the recipe to be ready at a certain 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 5.3 oz 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: 7.0 oz 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.
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 €
And to drink?: A medium white wine, like a Vouvray, made with Chenin Blanc grapes.
Source
Home made.More recipes?
This recipe uses (among others) | Cream cheese: You can check-out other recipes which use it, like for example: Beetroot and cream cheese verrines, Avocado with gravlax, Oriane's tuna rillettes , Summery cheese on toast, Like a Boursin with garlic and herbs, ... All |
 | Smoked salmon: You can check-out other recipes which use it, like for example: Cucumber and salmon salad, Spaghetti with smoked salmon, Crab and smoked salmon club sandwiches , Cubed salad, Potato Waffles with Smoked Salmon, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Baked leek and Camembert slices, Chicken club sandwich, Guacamole, Scallops with cabbage julienne, Rillettes stuffed mushrooms, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Apricot blancmange, Black Forest gateau, Fruit crémeux, Diplomat cream, Two-coloured chocolate-orange tart, ... All |
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