Smoked Salmon Avocado Terrines Recipes

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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

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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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

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

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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 AND AVOCADO TERRINE



Salmon and Avocado Terrine image

Provided by Food Network

Categories     dessert

Yield 8 to 10 as part of a selection

Number Of Ingredients 13

1 1/4 pounds salmon fillet, cut into 1/2-inch cubes
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 cups fish stock or clam juice
1 tablespoon unsalted butter
3 shallots, thinly sliced
1/2 cup thinly sliced mushrooms
1 cup brandy
2 tablespoons unflavored gelatin
2 dashes of Tabasco
1 1/2 cups cold heavy cream
4 ounces thinly sliced smoked salmon, cut into 5 by 1 1/2inch strips across the grain
1 ripe avocado, peeled, pitted, and thinly sliced

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Steps:

  • To make the mousse, preheat the oven to 350 degrees. Place the fresh salmon in a single layer in a medium ovenproof skillet and sprinkle with salt and pepper. Bring the fish stock to a boil and pour it over the salmon. Over medium high heat, bring the stock to a simmer. Place a buttered sheet of parchment paper over the skillet and transfer it to the oven. Cook for 2 minutes, until the salmon is not quite done. Strain, reserving the salmon and stock in separate bowls.
  • In a medium saucepan, heat the butter over medium low heat. Add the shallots and the mushrooms and cook for about 3 minutes, or until almost tender. Add the brandy and flame it with a match, standing well away from the pan. Cook over high heat until reduced by half, then add the reserved stock and again reduce by half. Remove from the heat and sprinkle the gelatin over the top. Stir until the gelatin has dissolved, then strain into a food processor and discard the solids. Add the cooked salmon and the Tabasco to the food processor and puree the mixture until smooth. Whip the cream to soft peaks and reserve in the refrigerator. Transfer the salmon mixture to a metal bowl set inside a larger bowl filled with ice water. Stir until the mixture has cooled to room temperature, but not colder. Stir in 1/4 of the whipped cream to loosen the mixture, then fold in the remaining whipped cream gently.
  • Stop folding as soon as the last trace of white disappears. Pour 1/2 of the mixture into a 10 by 5 by 3inch glass loaf pan and, using half of the smoked salmon, gently lay a layer of smoked salmon over the top, laying the strips crosswise. Fit the avocado slices together into an even layer, taking care not to press down too hard or the mousse underneath will shift. Lay the remaining smoked salmon over the top of the avocado and then scoop the remaining salmon mousse into the pan. Spread the mousse into an even layer and cover with plastic wrap. Chill for at least 6 hours and up to 2 days before serving. To serve, run a thin knife along the inside edge of the pan. Dip the bottom of the pan in hot water for a few seconds and invert onto a rectangular serving platter. Cut the mousse into 3/4inch slices with a very sharp knife transfer carefully to serving plates. Pass the watercress mayonnaise on the side.

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