Smoked Salmon & Avocado Terrines

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• sunflower oil, for greasing
• 450 g thinly sliced smoked salmon
• 250 g cream cheese (eg philadelphia)
• 3 tablespoons snipped chives
• 3 large ripe avocados, peeled, stoned and finely chopped
• 3 tablespoons lemon juice
• sweet chili sauce, for drizzling
• baby salad leaves or rocket, and
• vinaigrette, to serve

Recipe

• 1 lightly oil 8 ramekins. line well with cling film, then the sliced salmon allowing plenty of overhang.
• 2 gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning.
• 3 spoon mixture into the salmon -lined ramekins, press down, fold over the overlapping salmon then the cling film to seal the mixture.
• 4 (can be made the night before otherwise they should be chilled for at least 4 hours).
• 5 when needed, gently unwrap the cling film, place a serving plate over the ramekin and turn over. gently ease the ramekin and cling film from the terrines. decorate the plate with baby salad leaves tossed in viniagrette.
• 6 drizzle the terrine and plate with sweet chilli sauce.
• 7 serve on their own or with toast.