Avocado salmon terrine with yellow pepper coulis. A great dairy free starter full of good fats!
The Chef and I wanted to create a starter which is dairy-free and the result? An avocado salmon terrine with yellow pepper coulis! Full of good fats and protein, it’s a great and healthy starter.
Garlic, chili and coriander give the dish a nice kick as well as freshness which complements the smoked salmon wonderfully.
The yellow pepper coulis gives the dish sweetness and a little bit of acidity that brings all the flavours together. If you don’t have yellow peppers to hand, red peppers can be used as well.
It’s simple to make and can be prepared a day before.
- 400 g cold smoked salmon, cut in thin slices
- 2 large avocado
- 2 garlic glove
- 2 tbsp chopped coriander
- 1 small chili (or 0.5 tsp chili flakes)
- 4 tbsp lime juice
- Salt and pepper to taste
- 2 yellow peppers
- 1 tbsp cold pressed rapeseed oil
- 1 tbsp apple cider vinegar
- Pinch of salt
- Line a form (around 3 x 6'') with cling film. Put one layer of salmon on the bottom.
- Peel and remove the stone from the avocado. Mash the flesh thoroughly. Finely chop the garlic, and coriander and chili. Mix garlic, chili, coriander and lime juice with the avocado until fully incorporated.
- Add salt and pepper to taste.
- Assemble the terrine by adding a layer of avocado (2 tbsp) mixture onto the salmon, add one layer of salmon, and repeat until you have 3-4 layers. Top of with salmon. Cover with cling film, gently press it on top and leave it over night*
- Bake the yellow peppers whole in the oven on high heat, 250°/gas mark 7/450 F or under the grill until blackened. Remove from the oven and place in an airtight container and leave for 15 min (this will steam the skins making them easy to remove).
- Once the peppers are cool, remove the skin, stem and seeds. Place the pepper flesh in a food processor together with oil and vinegar and blend until smooth. Add a pinch of salt to taste. Let the yellow pepper cool until serving.