Skip to content

The starter, Chic bistro

Smoked salmon and avocado terrine

This smoked salmon and avocado terrine is a chilled starter for 6 people, with 25 minutes of hands-on work the day before serving. It's made entirely ahead, sliced just before guests arrive, and served with a lemony side salad. It's an easy recipe at about €3.40 per person, and the key to success is enough time pressed in the fridge for the layers to firm up.

A smoked salmon and avocado terrine, made the day before and chilled, so all you have to do is slice it and serve it with a lemony side salad.

Smoked salmon and avocado terrine
For
6 people
Work
25 min
Total time
4 h 20
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€3.40
Calories per person
300 kcalcalculated by Kiloach, your weight coach

This terrine plays on the contrast between salty, slightly fatty smoked salmon and creamy avocado brightened with lemon and dill. Layered in a terrine mold, it slices cleanly and shows off a pretty pink and green gradient on the plate, with no cooking involved at all.

It's a great starter for a dinner with friends or a family meal in spring or summer, when you want something fresh to serve before a heartier main course. It's made entirely the day before, which frees up your hands on the day for the rest of the menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 15 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The day before, mash the avocado, layer the terrine, and chill it overnight under a light weight. Right before your guests arrive, unmold, slice, and plate it, then keep it chilled. At serving time, dress the mesclun and add it alongside each slice.

The ingredients

6 people

Fish counter

  • Smoked salmon 400 g

Fruits and vegetables

  • Ripe avocados 4
  • Lemons 2
  • Dill 0.5 bunch
  • Mesclun salad mix 100 g

Dairy

  • Soft cheese, such as cream cheese 150 g

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Mash the avocados with a fork along with the juice of one lemon, the soft cheese, chopped dill, salt, and pepper.

    Taste and lean a bit heavy on the lemon, the smoked salmon is salty and rich.

  2. Line a terrine mold with plastic wrap, cover the bottom with smoked salmon, spread a layer of avocado, and repeat to the top, finishing with salmon. 15 min

    Let the plastic wrap hang over the sides, you'll use it to close and unmold the terrine.

  3. Fold the plastic wrap over, set a light weight on top, and chill overnight.

    A can of food set on a small board is enough to press it properly.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Unmold the terrine, slice it into six portions, and arrange them on plates, then keep chilled.

    Use a thin knife dipped in hot water for clean, neat slices.

When it's time to serveThe final touches, right in front of your guests.

  1. Dress the mesclun with olive oil and lemon juice and place it beside each slice.

    Add a turn of pepper over the salmon at this point.

Our tips to get it right

  • Pick avocados that are truly ripe and yield to gentle pressure, otherwise the mash stays too firm and grainy.
  • Pack each layer down firmly with the back of a spoon as you build the terrine, this avoids air pockets that weaken the slices when unmolding.
  • Use a narrower terrine mold rather than a wide one, the slices hold together better and the salmon to avocado ratio stays even.

The variations

  • Swap the soft cheese for fresh goat cheese for a tangier bite that contrasts nicely with the salmon.
  • For more kick, stir a touch of wasabi or a few drops of hot sauce into the avocado mash.
  • To save time, layer the terrine in individual glasses instead of a mold, which skips the unmolding and slicing step.

What to serve it with

  • A lemony mesclun salad
  • Blinis or toasted rye bread
  • A glass of chilled dry white wine

Storage

The terrine keeps for 2 days in the refrigerator, well wrapped, either whole in its mold or already sliced on covered plates. It doesn't freeze well, since the avocado and soft cheese release water once thawed. Serve it cold, no reheating needed.

Questions about this recipe

Can I swap the soft cheese for something else?

Yes, plain cream cheese or fresh goat cheese both work well. The key is keeping a creamy texture that binds the avocado without making it watery.

How do you keep the avocado from browning before serving?

Lemon juice mixed in right away and plastic wrap pressed directly onto the mash are enough to prevent browning. That's why this terrine can be made the day before without any worry.

What kind of mold should I use for this terrine?

A classic narrow pate terrine mold gives the cleanest slices. A loaf pan lined with plastic wrap works just as well if you don't have one.

Can kids eat this terrine?

It depends on whether they like smoked salmon, since the flavor is fairly strong and the smokiness may not appeal to younger kids. It's best to offer them a small taste on the side before the meal.

Can a smoked salmon and avocado terrine be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a smoked salmon and avocado terrine?

Allow 4 h 20 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a smoked salmon and avocado terrine?

About 300 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a smoked salmon and avocado terrine cost?

About €3.40 per person, that's €20.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Pear and almond tart The dessert

Chic bistro

Pear and almond tart

  • 30 min of work
  • Prepared the same day
  • Easy, €1.60 per person

450 kcalcalculated by Kiloach

Starters for entertaining

See all
Burgundy parsleyed ham The starter

French classic

Burgundy parsleyed ham

  • 45 min of work
  • Prepared the day before
  • Medium, €2.50 per person

210 kcalcalculated by Kiloach