Salmon & avocado terrines with goats’ cheese | The world of food and cooking

It looks great, it taste great and there is no need to stay around the stove. This recipe is so easy to prepare you practically can’t make a mistake. Well, just make sure the cheese mix is not too salty.

new-smoked-salmon-9650429Serves: 4

Preparation time: 30 minutes


150 g thinly sliced smoked salmon 100 g mild goat’s cheese, broken into small pieces 3 tbsp gently chopped chives (if you don’t have chives, substitute with green onions) 3 medium to large ripe avocados, peeled, stoned and finely chopped 3 tbsp lemon juice

sunflower oil (for greasing)

To serve:

sweet chili sauce , for drizzling (optional) salad leaves, finely cut 1 tsp Dijon mustard 1 tbsp red wine vinegar

3 tbsp light olive oil


It’s better made the night before, but if making on the day the terrines should be chilled in a fridge for at least 4 hrs. Oil 4 small ramekins, so the plastic wrap doesn’t stick. Line with plastic wrap, then the salmon, allowing plenty of overhang for both, the cling film and the salmon.

Gently mix together the cheese, chives (green onions) and avocado with the lemon juice and season with salt and freshly ground black pepper. Spoon into the salmon-lined ramekins, press down to make sure no air is left inside. Fold over the overlapping salmon, then with the plastic wrap to seal in the mixture.

For the vinaigrette dressing:

Put the mustard, vinegar and olive oil in a jar and season with salt and freshly ground black pepper. Shake vigorously to mix. Store in a cool place until ready to use. If you have some vinaigrette left, you can keep for about week and for all your other salads.

After at least 4 hrs. or the next day, carefully lift the terrines out of the ramekins using the plastic wrap, turn upside down and remove the wrap. Place some salad leaves on plates and toss a little vinaigrette dressing on top. Now transfer the terrines on top of them and drizzle the terrine and plate with sweet chili sauce.

Best served with brown toast.

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