Name: Smoked salmon & avocado terrines
Prep time: 20 min
Total time: 20 min
Yield: 8
Cuisine: British
Ingredients: sunflower oil for greasing; 300g and 150g pack thinly sliced smoked salmon; 100g pack Chevre or other mild goat's cheese broken into small pieces; 3 tbsp snipped chives; 3 large ripe avocados peeled, stoned and finely chopped; 3 tbsp lemon juice; sweet chilli sauce for drizzling; salad leaves and vinaigrette, to serve

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Smoked salmon & avocado terrines

Smoked salmon & avocado terrines

Sara Buenfeld

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Serves 8

Easy

Prep: 20 mins

A star rating of 4.7 out of 5.57 ratingsRate

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A light, elegant make-ahead starter to ease you into the Christmas Day blow-out, or to kick off a dinner party menu

Gluten-free

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Alternatives

Complete the dish

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Classic vinaigrette

A star rating of 4.6 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

sunflower oil

for greasing
300g and 150g pack thinly sliced smoked salmon
100g pack Chevre or other mild goat's cheese

broken into small pieces
3 tbsp snipped chives
3 large ripe avocados

peeled, stoned and finely chopped
3 tbsp lemon juice
sweet chilli sauce

for drizzling
salad

leaves and vinaigrette, to serve

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Nutrition: per serving

kcal330
fat22g
saturates5g
carbs16g
sugars10g
fibre0g
protein18g
salt3.67g

Method

step 1

Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.
step 2

Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning. Spoon into the salmon-lined ramekins, press down, fold over the overlapping salmon, then cling film to seal in the mixture. Can be made the night before, but if making on the day they should be chilled for at least 4 hrs.
step 3

On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette. Drizzle the terrine and plate with sweet chilli sauce. Serve on their own or with toast.

Recipe from Good Food magazine, December 2008

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A star rating of 4.7 out of 5.57 ratings

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