Salmon And Avocado Terrine Recipes

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

Ingredients

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

SALMON, AVOCADO, AND BACON WITH CHILI MAYONNAISE

Salmon, Avocado, and Bacon with Chili Mayonnaise image

Provided by Tyler Florence

Categories appetizer

Time 20m

Yield 16 tea sandwiches

Number Of Ingredients 8

Ingredients

8 slices good quality dense whole wheat bread
1/2 cup mayonnaise
1 tablespoon hot chili paste (recommended: Srirachi Hot Chili Paste)
1/4 pound smoked salmon
2 avocados, pitted, peeled and thinly sliced
8 slices bacon, cooked
2 hard boiled eggs, thinly sliced
Freshly ground black pepper

Steps:

Toast the bread, cut off the crusts, and cut each slice diagonally in half. Combine the mayonnaise and chili paste and spread some onto each triangle. Top each with a piece of salmon, 2 slices of avocado, 1/2 piece of bacon, and an egg slice. Garnish with a grind of black pepper.

SALMON TERRINE

Salmon Terrine image

Salmon, butter, Dijon mustard, and fresh tarragon are just some of what make this traditional French fare so delicious. This no-bake version is more like a spread, which is perfect for casual parties, and you can make it in any kind of crock or bowl. Pair it with toasted baguette slices for an appetizer or eat as a salad.

Provided by kimnantes

Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes

Time 3h40m

Yield 12

Number Of Ingredients 12

Ingredients

5 cups water
2 teaspoons salt
1 (12 ounce) fresh salmon fillet
8 ounces smoked salmon, chopped
⅓ cup chopped green onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh tarragon, or to taste
7 tablespoons butter, softened
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, or to taste
½ teaspoon black pepper

Steps:

Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon.
Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined.
Cover and chill 3 hours. Serve with toasted baguette slices or crackers.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 1 g, Cholesterol 42.4 mg, Fat 17.9 g, Fiber 0.1 g, Protein 9.3 g, SaturatedFat 6.1 g, Sodium 687.4 mg, Sugar 0.2 g

SMOKED SALMON & AVOCADO TERRINES

Smoked salmon & avocado terrines image

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

Provided by Sara Buenfeld

Time 20m

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 330 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Protein 18 grams protein, Sodium 3.67 milligram of sodium

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