Classic vinaigrette
This classic dressing is easy to make at home, and stores in the jar for up to a week
Smoked salmon & avocado terrines
- Preparation and cooking time
- Prep:
- Easy
- Serves 8
Skip to ingredients
- sunflower oilfor greasing
- 300g and 150g pack thinly sliced smoked salmon
- 100g pack Chevre or other mild goat's cheesebroken into small pieces
- 3 tbsp snipped chives
- 3 large ripe avocadospeeled, stoned and finely chopped
- 3 tbsp lemon juice
- sweet chilli saucefor drizzling
- saladleaves and vinaigrette, to serve
Nutrition: per serving
- kcal330
- fat22g
- saturates5g
- carbs16g
- sugars10g
- fibre0g
- protein18g
- salt3.67g
Method
step 1
Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.
step 2
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.
step 3
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.
