Recipes - Dinner
Smoked Salmon and Avocado Terrine
Ingredients
Serves 4
150g Salmon, thinly sliced
100g Goats cheese
3 Hass avocados
3 tbsp chives, chopped
3 tbsp lemon juice
Sunflower oil, for greasing
Sweet chilli sauce
Handful of salad leaves
Method
- Grease the inside of 4 ramekins and line with cling film.
- Lay the thinly sliced salmon over the cling film making sure that plenty hangs over the edge of the ramekins.
- Cut the avocados into halves and remove the stones before slicing into small pieces.
- Place the avocado, cheese, chives and lemon juice into a small bowl and mix together.
- Season to taste
- Spoon to avocado mixture into the ramekins making sure that it is firmly pressed down.
- Fold over the overlapping salmon and Clingfilm to enclose the avocado mix.
- Place the ramekins into the fridge for at least 5 hours.
- Once cooled, remove the terrines from the ramekins and remove the cling film.
- Place on a plate along with a handful of salad leaves.
- Serve with the chilli sauce drizzled on the side of the plate.
(c) 2012 ProHass and Chilean Hass Avocados Association