Layered Smoked Ocean Trout and Avocado Terrine Recipe
How to Make a Layered Smoked Ocean Trout and Avocado Terrine
Method
- Line a loaf tin with 3 layers of cling wrap, allowing a 5cm overhang at ends.
- Peel, seed and thinly slice 1 avocado, lengthwise – arrange slices neatly. This will be seen at the top of the terrine, once it’s turned out.
- Cover the base of the tin with smoked trout slices, neatly arranged and allowing a slight overhang.
- Peel and seed 2 avocados and slice into a chunky dice. Place in a bowl. Add 2 tablespoons of lemon juice and salt and pepper to taste. Lightly toss lemon and seasoning though avocado, then add layer of avocado mix to the loaf tin.
- Later add ½ cup rocket and spread evenly over diced avocado mix.
- In a food processor, add cream cheese, chives, lemon zest and any remaining lemon juice. Add 200g of smoked trout, salt and pepper and then process until just combined. With a spatula, carefully spread cream cheese mixture evenly over rocket, to build your terrine.
- Lay the rest of the trout slices on the top, then neatly fold over the overhanging trout. Cover with the overhanging cling wrap to enclose your terrine.
- Place in fridge to set – approximately 4 hours.
- To serve, arrange extra rocket on serving platter. Open the cling wrap and carefully run out the terrine onto the platter.
- Serve and enjoy!
Recipe: Courtesy of Jeanette, ALDI Test Kitchen