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Avocado and smoked salmon terrine

Name: Avocado and smoked salmon terrine
Prep time: 4 h 7 min
Total time: 4 h 7 min
Yield: 1 terrine
Cuisine: French
Ingredients: 2 avocados; 1 lime; Tabasco; 4 tablespoons olive oil; ½ teaspoon vitamin C; 3 sheets gelatin; 150 g smoked salmon; 2 tomatoes; 1 tablespoon balsamic vinegar; chives; ½ lemon; 200 g cream cheese; herbs of your choice; salt; pepper

In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.

192 K 3.7/5 (13 reviews)

4 hours 7 min. difficulté

Easy

9.75 €

1 terrine

15 Ingredients

Last modified on: April 10^th 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

Times for this recipe

Preparation: 2 hours 7 min.

Resting: 2 hours

All in all: 4 hours 7 min.

When should you start or finish this recipe?

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.

Avocado and smoked salmon terrine : Stage 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 : Stage 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 : Stage 3

Check the seasoning of the avocado purée.

Stage 4 - 15 min.

Avocado and smoked salmon terrine : Stage 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 : Stage 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 : Stage 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 : Stage 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 : Stage 8

Cover with a layer of diced salmon.

Stage 9 - 5 min.

Avocado and smoked salmon terrine : Stage 9

Then a second layer of avocado.

Stage 10 - 10 min.

Avocado and smoked salmon terrine : Stage 10

Cover with a layer of diced tomato.

Stage 11 - 2 hours

Avocado and smoked salmon terrine : Stage 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 : Stage 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 : Stage 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.

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 %

Possible allergens in this recipe: Fish, Sulfites, milk

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)

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