Avocado and Salmon Terrine

Name: Avocado and Salmon Terrine
Yield: Serves 6–8
Ingredients: ½ pint/285 ml good chicken stock and ¼ pint/140 ml dry white wine; ½ pint/285 ml good chicken stock and ¼ pint/140 ml dry white wine; 1½ sachets of gelatine (¾ oz/21 g), or 6 leaves; 1½ sachets of gelatine (¾ oz/21 g), or 6 leaves; 1 lb/450 g salmon, poached, skinned, bones removed and flaked; 1 lb/450 g salmon, poached, skinned, bones removed and flaked; ½ tsp salt; 1 tbsp finely chopped parsley and 1 tbsp snipped chives; 1 tbsp finely chopped parsley and 1 tbsp snipped chives; 4 avocados of the dark knobbly sort (I think these have the best taste) or 3 of the larger smooth-skinned type; 4 avocados of the dark knobbly sort (I think these have the best taste) or 3 of the larger smooth-skinned type; 1 garlic clove, skinned and finely chopped; A dash of Tabasco sauce; 2 tbsp Worcestershire sauce; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ pint/285 ml crème fraîche

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

I like to make this in a Pyrex terrine-shaped dish. Even though I line the dish with clingfilm, I find that if I make it in a metal loaf or terrine tin lined with clingfilm the avocado turns brown in a much more marked fashion that it does with the clingfilm and the Pyrex. As I bought my Pyrex terrines in the hardware shop in Kyle of Lochalsh, I’m quite sure they would be easily obtainable in other places!

This smooth avocado mixture has a layer of flaked salmon in the middle. It is

Ingredients

Main course

Ingredients

Method