Smoked salmon & avocado terrines

10-30 minutes 400 kcal or less avocado avocados christmas recipes goat's cheese make ahead quick smoked salmon smoked salmon christmas starter smoked salmon mousse smoked salmon terrine

N/A

Source

Ingredients

sunflower oil , for greasing

300g and 150g pack thinly sliced smoked salmon

100g pack Chevre 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

salad leaves and vinaigrette, to serve

Method

Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.

Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning. Spoon into the salmon-lined ramekins, press down, fold over the 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 hrs.

On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette. Drizzle the terrine and plate with sweet chilli sauce. Serve on their own or with toast.