Salmon and avocado terrine with a cucumber and prawn tower

Salmon and avocado terrine with a cucumber and prawn tower

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  • 4
  • Easy
  • Carb Conscious Fat conscious Pescatarian
  • 10 minutes
  • Springfi eld Life from Stone Sauvignon Blanc 2007


  • 300 g salmon and avocado terrine, sliced into 4 portions
  • 1 English cucumber, sliced
  • 30 g watercress, to serve
  • 8 ready-to-eat prawns
  • extra virgin olive oil, to drizzle
  • thick soy sauce, to drizzle

Cooking Instructions

Place the salmon and avocado terrine portions on separate plates.
Stack two slices of cucumber, with a prawn in between each, and position next to the terrine.
Top with fresh watercress and a splash of extra virgin olive oil. Drizzle soy sauce over the terrine.
Per serving: 1 173.4kJ, 10.1g protein, 23.7g fat, 6.6g carbs

TASTE’s take:
Dress to impress and still have time on your hands with this easy-to-prepare Christmas lunch, on the table in under an hour and all.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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