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Avocado and Potato Terrine

by Livestrong_Recipes  |  Jan 7, 2019

Avocado and Potato Terrine
Photo Credit: Marie Lhopital/ adobe stock
  1. PREP
  2. 25 m
  • COOK
  • 40 m
  • 1h 05m

This cold potato terrine is usually filled with tuna or chicken, and garnished with an avocado, hard-boiled egg, black olives, or fresh cheese.



  • 4 medium Russet Potato
  • 1/4 medium red onion
  • 4 Jumbo Black Olives
  • 1/2 Chili Pepper, Raw, Red
  • 1 tbsp Parsley
  • 1 peeled fruit lemon
  • 4 tbsp extra-virgin olive oil
  • 1 pinch salt and pepper
  • 1 medium avocado
  • 6 oz smoked salmon


1 Cook the potatoes in a large pan with boiling water, until a knife goes through them easily (about 45 minutes).
2 While the potatoes are cooking, put the onion in a bowl with cold water for 10 minutes. Drain and mix with the olives, red chili pepper, parsley, 1 teaspoon lemon, 1 teaspoon oil, salt and pepper in a bowl. Cover and refrigerate.
3 Drain and peel the potatoes, transfer to a big bowl, and mash with a ricer or a potato masher, until very smooth. The consistency should be like a dough.
4 Add the rest of the lemon and oil, the aji amarillo paste (optional), and season with salt and pepper. Mix very well until all the flavors have come together, and the potato dough has a uniform color and texture.
5 Grease a 2 ½ -inch pastry ring, and place it on a small dish. Add 2 tablespoons potato dough, and press, forming a layer. Put a layer of salmon on top of this, a layer of avocado on top of the salmon, and finish with another layer of potato of the same size as the first one.
6 Repeat with the rest of the potato dough and cover with the “salsa criolla” (onion and chili sauce) reserved in the fridge.
7 Optional: Serve with a few cherry tomato slices and some extra salsa criolla around it.