Salmon And Avocado Terrine Recipes

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SMOKED SALMON & AVOCADO TERRINES



Smoked Salmon & Avocado Terrines image

I found this recipe in the Dec issue of BBC Goodfood.An extremely elegant starter that will grace any dinner table. Very simple yet very very tasty. The greatest advantage is that it can be prepared the night before leaving you free to enjoy time with your guests. I replaced the goats cheese which was stated in the original recipe with cream cheese as I am not very partail to goats cheese.

Provided by Naked Chefess

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

sunflower oil, for greasing
450 g thinly sliced smoked salmon
250 g cream cheese (eg philadelphia)
3 tablespoons snipped chives
3 large ripe avocados, peeled, stoned and finely chopped
3 tablespoons lemon juice
sweet chili sauce, for drizzling
baby salad leaves or rocket, and
vinaigrette, to serve

Steps:

  • Lightly oil 8 ramekins. Line well with cling film, then the sliced salmon allowing plenty of overhang.
  • Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning.
  • Spoon mixture into the salmon -lined ramekins, press down, fold over the overlapping salmon then the cling film to seal the mixture.
  • (Can be made the night before otherwise they should be chilled for at least 4 hours).
  • When needed, gently unwrap the cling film, place a serving plate over the ramekin and turn over. Gently ease the ramekin and cling film from the terrines. Decorate the plate with baby salad leaves tossed in viniagrette.
  • Drizzle the terrine and plate with sweet chilli sauce.
  • Serve on their own or with toast.

Nutrition Facts : Calories 321.4, Fat 26.6, SaturatedFat 9.3, Cholesterol 47.3, Sodium 539.9, Carbohydrate 9.1, Fiber 6.1, Sugar 0.8, Protein 14.5

SMOKED SALMON AND AVOCADO TIER



Smoked Salmon and Avocado Tier image

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 (8-ounce) package pre-chopped smoked salmon
Kosher salt and freshly ground pepper
Prepared Champagne vinaigrette
Croutons
3 ripe avocados, thinly sliced
1/2 lemon, juiced
Pinch prepared wasabi
Fresh chives, cut into small pieces, for garnish

Steps:

  • Place a 3-inch ring mold on a plate. Layer 2 to 3 pieces of salmon in the mold. Sprinkle salt and pepper over salmon. Sprinkle a little Champagne vinaigrette over the salmon and top with croutons. Peel and slice the avocados into 1/4-inch cubes. Squeeze lemon juice over avocado to avoid discoloration; this will also compliment the flavors of the dish. Add a little wasabi to the avocados and gently toss. Place 3 to 4 slices of the avocado on top of the salmon. Repeat the layers 1 more time. Remove the ring mold and garnish the top with a small piece of chive. Repeat to make a total of 4 tiers.

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