Tomato and avocado terrine

23 Jul

Beulah regularly made this tomato and avocado terrine as a starter for family Friday night dinners when I first moved to the UK. I was dead impressed by how it looked, and wowed by eating it. The subtle differences in the creamy textures of avocado, tomato and dressing. The spiciness of the onion-infused aspic.

After a family member said that they didn’t like it, Beulah never made tomato and avocado terrine again. In fact, when I mentioned it to her a couple of years ago, she had no recollection of the dish. So I was delighted to find the recipe in her clippings file, and to be able to enjoy this delicious retro classic again.

Tomato and avocado terrine

For the terrine:

  • 3 Tb cold water
  • 15g (1/2oz) powdered gelatine
  • 600ml (1 pint) tomato juice
  • 1 medium onion, thinly sliced
  • Salt and pepper
  • 1 tsp caster sugar
  • 1 Tb tarragon wine vinegar
  • 4 ripe avocados
  • 3 Tb lemon juice

For the dressing:

  • 100 ml mayonnaise
  • 100 ml sour cream
  • Salt and pepper
  • 3 Tb chopped chives
  1. In a small bowl, sprinkle gelatine over the cold water. Soak for five minutes.
  2. In a medium saucepan, combine the tomato juice and onion. Bring to a simmer, remove from the heat and set aside for 15 minutes.
  3. Add the soaked gelatine and stir to dissolve. Season with salt and pepper, stir in the sugar and vinegar.
  4. Strain the tomato mixture into a jug and leave to cool.
  5. Peel and dice the avocados. Toss with the lemon juice to keep from browning.
  6. Reserve 150ml of the tomato mixture. Spoon a layer of the remaining tomato jelly into the base of a 1lb loaf pan (9”x5”x3”; 22.5cm x12.5cm x7.5cm) and chill until firm.
  7. Combine the rest of the jelly (not the reserved portion) with the avocado and pour into the tin. Set until firm.
  8. Pour the reserved jelly over the top to seal the surface. Cover and refrigerate for at least four hours.
  9. To make the dressing, combine the mayonnaise, sour cream and chives in a small bowl. Season with salt and pepper.
  10. Unmould the terrine about 30 minutes before serving. Cut into thick slices. Serve each slice with a dollop of dressing.

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