Smoked salmon & avocado terrines

Name: Smoked salmon & avocado terrines
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 1 serving sunflower oil, for greasing; 300 grams and 150g pack thinly sliced smoked salmon; 100 grams pack Chevre or other mild goats cheese, broken into small pieces; 3 Tbsps snipped chives; 3 larges ripe avocados, peeled, stoned and finely chopped; 3 Tbsps lemon juice; 1 serving sweet chilli sauce, for drizzling; 1 leave salad and vinaigrette, to serve

The recipe Smoked salmon & avocado terrines can be made in approximately 20 minutes. One serving contains 225 calories, 11g of protein, and 18g of fat. This recipe serves 8. This recipe from BBC Good Food requires sunflower oil, avocados, pack chevre, and chilli sauce. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

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

Ingredients you will need

Salmon

Cooking Oil

Equipment you will use

Ramekin

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.

Ingredients you will need

Lemon Juice

Seasoning

Avocado

Cheese

Chives

Salmon

Equipment you will use

Ramekin

On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film.

Equipment you will use

Ramekin

Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette.

Ingredients you will need

Vinaigrette

Drizzle the terrine and plate with sweet chilli sauce.

Ingredients you will need

Sweet Chili Sauce

Serve on their own or with toast.

Ingredients you will need

Toast

Equipment

Ramekin

Ingredients

Servings:

1serving

sunflower oil, for greasing 300grams

and 150g pack thinly sliced smoked salmon 100grams

pack Chevre or other mild goat's cheese, broken into small pieces 3Tbsps

snipped chives 3larges

ripe avocados, peeled, stoned and finely chopped 3Tbsps

lemon juice 1serving

sweet chilli sauce, for drizzling 1leave

salad and vinaigrette, to serve

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Smoked Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Rochioli Estate Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.