Avocado and smoked salmon terrine
In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
182 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.
To finish around 7pm, you'll need to have started before: 15:25.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=30 % | 30 RDI=3 % | 90 RDI=10 % | 1,250 RDI=60 % | 5,250 RDI: 60 % |
| Per 100 g | 5 RDI=2 % | 2 RDI=0 % | 6 RDI=1 % | 100 RDI=5 % | 400 RDI: 5 % |
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: Beetroot and cream cheese verrines, Chicken and avocado bagels, Cheese and tomato tart, Summery cheese on toast, Crunchy verrines, ... See them all 15
Smoked salmon
Like these other recipes: Potato Waffles with Smoked Salmon, Scandinavian cocktail, Crab and smoked salmon club sandwiches , Cubed salad, Salmon and spinach quiche, ... See them all 13
Olive oil
Like these other recipes: Potimarron (chestnut pumpkin) "au gratin", Filet mignon with mustard and tarragon sauce, Roast Brussels sprouts with sage and lemon, Potato tortilla (Spanish omelette), Rabbit with mustard, ... See them all 519
Gelatin
Like these other recipes: St Tropez tart, Double raspberry tartlets, European glass, Plum and almond panna cotta, European glass, ... See them all 29
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