- Egg free
- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- Vegetarian
Have a go at creating this delicious avocado terrine appetiser. Served with a toasted corn salsa, it’s a starter that’s sure to hit the spot.
- Serves12
- Cook time5 minutes
- Prep time30 minutes, + cooling & 6 hours chilling time
Ingredients
- 4 avocados, stoned, peeled, coarsely chopped
- 750g cream cheese, softened slightly
- 1/3 cup (80g) Coles Sour Cream
- 2 tbs lime juice
- 1 garlic clove, crushed
- 2 tsp ground cumin
- 2 tsp ground fennel
- 1/4 cup (60ml) extra virgin olive oil
- 425g can corn kernels, rinsed, drained
- 1/2 cup (75g) drained sliced black olives
- 1 small red chilli, thinly sliced (optional)
- 1 tbs chopped coriander
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease an 11cm x 23cm (base measurement) loaf pan and line with baking paper, allowing the sides to overhang. Place avocado, cream cheese, sour cream, lime juice, garlic, cumin and fennel in a food processor and process until smooth. Season. Spoon into the prepared pan and smooth the surface. Cover with plastic wrap. Place in fridge for 6 hours or overnight or until firm.Step 2
Heat 1 tbs oil in a non-stick frying pan over medium-high heat. Add corn and cook, stirring, for 5 mins or until golden brown. Transfer to a heatproof bowl. Set aside to cool. Stir in olives, chilli, if using, and coriander. Season.Step 3
Turn terrine onto a serving platter. Remove the baking paper. Top with the salsa and drizzle with remaining oil.
Recipe tip
Serve with lavosh crackers and coriander sprigs
Keep it chilled: To transport the terrine, keep it in the loaf pan and place in a cooler bag with ice bricks. Turn out just before serving with salsa.
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Avocado terrine with toasted corn salsa
- Serves12
- Cook time5 minutes
- Prep time30 minutes, + cooling & 6 hours chilling time
Ingredients
- 4 avocados, stoned, peeled, coarsely chopped
- 750g cream cheese, softened slightly
- 1/3 cup (80g) Coles Sour Cream
- 2 tbs lime juice
- 1 garlic clove, crushed
- 2 tsp ground cumin
- 2 tsp ground fennel
- 1/4 cup (60ml) extra virgin olive oil
- 425g can corn kernels, rinsed, drained
- 1/2 cup (75g) drained sliced black olives
- 1 small red chilli, thinly sliced (optional)
- 1 tbs chopped coriander
Description
Have a go at creating this delicious avocado terrine appetiser. Served with a toasted corn salsa, it’s a starter that’s sure to hit the spot.
Method
Step 1
Grease an 11cm x 23cm (base measurement) loaf pan and line with baking paper, allowing the sides to overhang. Place avocado, cream cheese, sour cream, lime juice, garlic, cumin and fennel in a food processor and process until smooth. Season. Spoon into the prepared pan and smooth the surface. Cover with plastic wrap. Place in fridge for 6 hours or overnight or until firm.Step 2
Heat 1 tbs oil in a non-stick frying pan over medium-high heat. Add corn and cook, stirring, for 5 mins or until golden brown. Transfer to a heatproof bowl. Set aside to cool. Stir in olives, chilli, if using, and coriander. Season.Step 3
Turn terrine onto a serving platter. Remove the baking paper. Top with the salsa and drizzle with remaining oil.