Avocado and smoked salmon terrine

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: 1,309 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Resting	Start to finish
2 hours 7 min.	2 hours	4 hours 7 min.

Keeping:

2 or 3 hours in the fridge, well-protected from the air by plastic film.

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?

Work this out...

Step by step recipe

Stage 1 - 15 min.

Avocado and smoked salmon terrine : Photo of step #1

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).

Stage 2 - 10 min.

Avocado and smoked salmon terrine : Photo of step #2

Soak 3 sheets gelatin.

It is not essential, but you can pass the avocado purée through a sieve to make it smoother.

Stage 3 - 2 min.

Avocado and smoked salmon terrine : Photo of step #3

Check the seasoning of the avocado purée.

Stage 4 - 15 min.

Avocado and smoked salmon terrine : Photo of step #4

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.

Stage 5 - 5 min.

Avocado and smoked salmon terrine : Photo of step #5

Cut 150 g smoked salmon into small dice and sprinkle with a little lime or lemon juice.

Set aside.

Stage 6 - 40 min.

Avocado and smoked salmon terrine : Photo of step #6

Peel 2 tomatoes, dice small, sprinkle with 1 tablespoon balsamic vinegar and scatter chopped chives over.

Set aside.

Stage 7 - 5 min.

Avocado and smoked salmon terrine : Photo of step #7

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.

Stage 8 - 5 min.

Avocado and smoked salmon terrine : Photo of step #8

Cover with a layer of diced salmon.

Stage 9 - 5 min.

Avocado and smoked salmon terrine : Photo of step #9

Then a second layer of avocado.

Stage 10 - 10 min.

Avocado and smoked salmon terrine : Photo of step #10

Cover with a layer of diced tomato.

Stage 11 - 2 hours

Avocado and smoked salmon terrine : Photo of step #11

Finish with a third layer of avocado.

Cover carefully with plastic film and refrigerate for at least 2 hours.

Stage 12 - 10 min.

Avocado and smoked salmon terrine : Photo of step #12

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.

Avocado and smoked salmon terrine : Photo of step #13

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

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 terrine : 11.92 €

Note : These prices are only approximate

Change currency:

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

	Cream cheese: You can check-out other recipes which use it, like for example: Baker's chicken and potato tart, Avocado with gravlax, Crunchy verrines, Like a Boursin with garlic and herbs, Gravlax, ... All
	Smoked salmon: You can check-out other recipes which use it, like for example: Salmon rillettes, Potato Waffles with Smoked Salmon, Cubed salad, Crispy smoked salmon and herb rolls, Potatoes with smoked salmon, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Fish "à la Bordelaise", "Land and sea" kebabs, Herb olive oil, Vegetable clafoutis, Ramekins of duchess potatoes, ... All
	Gelatin: You can get more informations, or check-out other recipes which use it, for example: Pear charlotte, Black Forest gateau, Two-coloured chocolate-orange tart, European glass, Little vanilla, clementine and chestnut verrines, ... All

Cooking-ez.com