Smoked Salmon & Avocado Terrines

Another winner from BBC Good Food

Serves 8

Ingredients:

• 500g sliced smoked salmon
• 100g pack Chèvre or other mild goat’s cheese broken into small pieces
• 3 tbsp snipped chives
• 3 large, ripe avocados – peeled, stoned and finely chopped
• 3 tbsp lemon juice
• Sweet chilli sauce for drizzling
• Leaves & vinaigrette to serve

Method:

Lightly oil 8 small ramekins or cup cake baking tin. Line with cling film and then the salmon leaving plenty of overhang.

Gently mix together the cheese, chives, avocado and lemon juice with plenty of seasoning. Spoon into the salmon-lined ramekins, gently press down, fold over overlapping salmon then cling film to seal in the mixture. Can be made the night before but if making on the day, they should be chilled for at least 4 hours.

Gently lift out of the ramekins using the cling film. Remove cling film and place on plates with some baby salad tossed in a little vinaigrette. Drizzle the terrine and plate with sweet chilli sauce. Delicious.