Layered Smoked Ocean Trout and Avocado Terrine Recipe

How to Make a Layered Smoked Ocean Trout and Avocado Terrine


  1. Line a loaf tin with 3 layers of cling wrap, allowing a 5cm overhang at ends.
  2. 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.
  3. Cover the base of the tin with smoked trout slices, neatly arranged and allowing a slight overhang.
  4. 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.
  5. Later add ½ cup rocket and spread evenly over diced avocado mix.
  6. 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.
  7. 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.
  8. Place in fridge to set – approximately 4 hours.
  9. To serve, arrange extra rocket on serving platter. Open the cling wrap and carefully run out the terrine onto the platter.
  10. Serve and enjoy!


 Recipe: Courtesy of Jeanette, ALDI Test Kitchen