Smoked Salmon & Avocado Terrines
These salmon and goat cheese terrines are a delightful blend of flavors and textures. The richness of the smoked salmon paired with the creamy goat cheese, chives, and avocado creates a luxurious combination that is brightened up by a hint of lemon juice. Topped with a drizzle of sweet chili sauce, these terrines are elegant yet simple to make, making them a perfect choice for a special occasion or a light, summery meal. Serve them with a side of salad leaves dressed in vinaigrette and some toast for a complete and satisfying dish that is sure to impress.
— Constant Cookbook
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
Instructions
- Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.
- 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.
- 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.
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 330 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 10 grams sugar
- Protein Content: 18 grams protein
- Sodium Content: 3.67 milligram of sodium
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