Avocado and smoked salmon terrine
In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.
135,1954/5 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 2⁄3 cup 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: 1 cup 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: Like a Boursin with garlic and herbs, Avocado with gravlax, Crunchy verrines, Summery cheese on toast, Tomato and cream cheese terrine, ... All |
 | Smoked salmon: You can check-out other recipes which use it, like for example: Spaghetti with smoked salmon, Crispy smoked salmon and herb rolls, Salmon rillettes, Cucumber and salmon salad, Salmon and spinach quiche, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Crispy prawn rolls, Warm haricot bean salad, Fish fillet in express cooking envelope, Shallot confit tart, Couscous, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Corsican tarts, European glass, Little vanilla, clementine and chestnut verrines, Coconut-vanilla cream for Elsa , Two-coloured chocolate-orange tart, ... All |
Other recipes you may also like
![[Home-made terrine of foie gras]](/images/vignettes_150/72.jpg)
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,...111,297 63.9/5 for 7 ratings 4 days 15 hours 50 min.
![[Foie gras cured in salt]](/images/vignettes_150/73.jpg)
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.72,4775/5 for 11 ratings 2 days 16 hours 28 min.
![[Houmous]](/images/vignettes_150/76.jpg)
Houmous
Houmous (or hummus or homos), is one of the famous and delicious lebanese "mézzés".89,0305/5 for 2 ratings 16 min.
![[Chestnut cake]](/images/vignettes_150/1.jpg)
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and pieces of glacé chestnuts are incorporated in the dough.72,6025/5 for 1 ratings 53 min.
![[Fruit crumble]](/images/vignettes_150/2.jpg)
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.71,4564.0/5 for 20 ratings 1 hour 11 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-12-22)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question