Crab Terrine with Avocado Sauce

Name: Crab Terrine with Avocado Sauce (Terrine de crabe, sauce aux avocats)
Cuisine: Swiss
Ingredients: 200 g (7 oz) smoked salmon, sliced thinly; 4 eggs; 450 g (1 lb) quark; 450 g (1 lb) cooked white crab meat (carefully checked to remove any small pieces of shell); 150 g (5 oz) cucumber; 300 g (11 oz) tomatoes, skinned, seeded and cut into small dice; 30 ml (2 tbsp) freshly cut chives; 15 cherry tomatoes to serve; 2 medium, ripe avocados; juice of ½ lemon; 150 g (5 oz) low-fat natural yoghurt; salt and freshly ground pepper; salt and freshly ground pepper

Terrine de crabe, sauce aux avocats

Preparation info

15
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

200 g (7 oz) smoked salmon, sliced thinly
4 eggs

Europe
Switzerland
France
Starter
Fish course
Pescatarian
Gluten-free

Method

Line a 1.5 litre (2½ pt) terrine (for example, a foil container) with slices of smoked salmon, leaving a little to cover the top.
Whisk the eggs, and mix in the quark and crab meat.
Cut the cucumber into four lengthways, and remove the seeds. Cut into small dice.
Add cucumber, tomatoes and chives to the crab mixture. Season with pepper only.</